Arancini
Serves 1
Directions
- 1Add 1/4 cup unsalted butter to a pan.
- 2Add 1/2 medium minced onion to the pan.
- 3Stir the onion in the butter.
- 4Add 2 minced garlic cloves, 3/4 teaspoon Italian seasoning or parsley, salt, and pepper to the pan.
- 5Add 1 cup arborio rice to the pan.
- 6Stir the rice with the other ingredients.
- 7Add 1/2 cup white wine or vermouth to the pan.
- 8Stir the mixture.
- 9Add 2 cups warmed chicken stock to the pan, one ladle at a time, stirring after each addition until absorbed.
- 10Add 1 cup grated Parmesan to the pan.
- 11Stir until the Parmesan is melted and incorporated.
- 12Add a knob of butter and chopped parsley leaves to the risotto.
- 13Spread the risotto mixture onto a baking sheet lined with parchment paper.
- 14Cut the cooled risotto into squares.
- 15Take a square of risotto and flatten it in your hand.
- 16Place a piece of mozzarella in the center.
- 17Form the risotto around the mozzarella into a ball.
- 18Roll the arancini in flour.
- 19Dip in egg.
- 20Roll in breadcrumbs.
- 21Deep fry the arancini until golden brown and crispy.
- 22Spoon marinara sauce onto a plate.
- 23Arrange the fried arancini on top of the marinara sauce.
- 24Garnish with grated Parmesan and fresh parsley.
Ingredients
- 0.25 cup unsalted butter
- 0.5 medium onion, minced
- 2 garlic cloves, minced
- 0.75 teaspoon Italian seasoning or parsley
- Salt and pepper
- 1 cup arborio rice
- 0.5 cup white wine or vermouth
- 2 cups chicken stock, warmed
- 1 cup grated Parmesan
- Chopped parsley leaves
- Mozzarella
Equipment
panwooden spoonladlebaking sheetspatulabowl
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