Preparation : 45 minutes
Chilling : 1 hour
Cooking : 45 minutes
Servings : 30
Cooked arancini freeze well
- 1 onion, chopped
- 2 tbsp (30 ml) olive oil
- ¾ cup (160 g) arborio rice
- ¼ cup (60 ml) white wine
- 3 cups (750 ml) hot chicken broth
- ½ cup (35 g) Parmesan cheese, freshly grated
- 1/3 cup (50 g) unbleached all-purpose flour
- 2 eggs
- 1 cup (80 g) panko breadcrumbs
- 3 oz (85 g) mozzarella cheese, cut into 30 small cubes
- Vegetable oil, for frying
- In a pot over medium heat, soften the onion in the oil. Add the rice and cook 1 minute, stirring to coat in the oil. Add the wine and let reduce until almost dry.
- Add the hot chicken broth, about 1 cup (250 ml) at a time, stirring frequently until the liquid is completely absorbed before adding more broth. Season with pepper and a small amount of salt. Cook 25 to 30 minutes or until the rice is tender. Add more broth as needed. Add the Parmesan and stir until completely melted.
- Spread the risotto out on a baking sheet and cover with plastic wrap. Let cool and refrigerate 1 hour or until completely chilled.
- Preheat the oil in a deep fryer to 375°F (190°C). Line a baking sheet with paper towels.
- In a shallow dish, place the flour. In a second shallow dish, lightly beat the eggs. In a third shallow dish, place the breadcrumbs
- Using a spoon, scoop up about 1 tbsp of the risotto for each arancini and form into a ball with your hands. Insert one cube of the cheese into the centre of each arancini and reform into a ball.
- Coat the arancini in the flour, shaking off any excess. Dip into the beaten eggs, letting the excess drip off. Then press into the breadcrumbs and coat well.
- Fry 10 arancini at a time in the hot oil or just until nicely golden, about 2 minutes. Watch out for splattering. Drain on the paper towels.
- Arrange on a serving platter and serve with rapini pesto, if desired.