Arancini
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Arancini
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
Risotto:
- 1½ cups chicken broth **Use vegetable broth for a vegetarian version
- 1 tbsp butter
- ½ tbsp olive oil
- ½ cup arborio rice
- 2 cloves of garlic, minced
- ¼ cup dry white wine
- 1 tsp fresh lemon juice
- 2 tbsp Parmesan, freshly grated
- Sea salt and freshly cracked pepper, to taste
Remaining Ingredients:
- ½ cup Italian Panko Crumbs
- ¼ cup parmesan cheese, freshly grated + more for serving
- vegetable oil
- Marinara sauce, warmed, for dippng
Instructions
- Warm the broth in a small saucepan over medium-low heat until steaming; cover with a lid and keep warm.
- Heat the olive oil and butter in a large heavy-bottomed pot over medium-high heat. Add the arborio rice and cook, stirring often, for 3 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the wine and cook, stirring occasionally, until the wine is absorbed into the rice, about 3-4 minutes.
- Add 1 1/4 cups of warm broth to the risotto and bring to a boil over high heat, cover, reduce the heat to low, and simmer for 15 minutes.
- Once done cooking, add the lemon juice, and parmesan cheese, and some of the remaining warm broth if needed, stirring until thickened, about 2-3 minutes. Taste and season with sea salt and freshly cracked pepper, to taste.
- Spread out on a parchment-lined baking sheet and refrigerate for at least 1 hour.
- Combine the Italian panko crumbs with the parmesan cheese and mix well.
- Scoop a few tablespoons of risotto and form it into balls. Roll the balls in the panko and parmesan mixture until well coated; place on a plate and repeat with the remaining balls. Refrigerate for at least 30 minutes.
- Pour oil into a small deep skillet and heat over medium-high heat until a thermometer registers 350 degrees. Gently lower a few of the rice balls into the HOT oil with a slotted spoon and fry, rolling them in the oil, until deeply golden brown, 3-4 minutes. Transfer to paper towels to drain; season with salt. Repeat with remaining rice balls.
- Serve immediately with warm marinara sauce and a bit of freshly grated parmesan cheese. Enjoy.
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