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Aranchini


Arancini


Ingredients


Risotto

3 tbsp butter

1/2 cup chopped onion

2 garlic cloves, minced

1 cup Arborio rice

1/2 cup white wine

3 cups chicken broth

1/4 cup heavy cream

1/2 cup freshly grated parmesan


Instructions

Melt butter in a sauce pot. Add onions and garlic and cook until onions are translucent. Add rice and cook until lightly toasted. Add white wine and cook until rice has absorbed wine and bottom of pot looks dry. Gradually add warm chicken broth, about 1/2 cup at a time. When rice has absorbed broth and bottom of pot looks dry again add more broth. Once all the broth is added then add heavy cream and parmesan cheese. Stir until thick and creamy. Spread out onto a sheet tray lined with parchment paper, cover and place in the refrigerator. Arancini 1 cup flour 2 eggs 2 tbsp milk 1 1/2 to 2 cups panko bread crumbs 1 tbsp Italian seasoning salt Mozzarella balls vegetable oil Instructions You will need 3 shallow dishes. One for flour, one for eggs and milk, and one for bread crumbs with Italian seasoning. Add a pinch of salt to each dish. Roll mozzarella ball into flour. Take about 1/4 cup of cold risotto and place mozzarella ball inside, forming risotto around it, to make a round ball shape. Roll rice ball in flour, then in egg mixture, then in bread crumbs, making sure it is well coated. Heat oil in a large pot, about 3 inches deep. Gently drop rice balls into hot oil and fry until golden brown. Serve with marinara sauce.




For a video tutorial visit my YouTube channel.

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