Arancini
Serves: 6
Carter Wolf
1 January 1970
Based on User reviews:
52
Spice
57
Sweetness
60
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 cups
Chicken Broth (low-sodium)1 cup
Arborio Rice2 tbsps
Pine Nut (toasted)2 tbsps
Parsley (chopped fresh)2 large
Egg1 cup
Grated Parmesan Cheese1.5 cups
BreadcrumbsDirections:
1
Bring the broth and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat
2
Stir in the rice, reduce the heat to low and simmer until tender, about 20 minutes
3
Spread on a parchment-lined baking sheet and let cool completely
4
Combine the pine nuts, mozzarella, fontina and parsley in a bowl; set aside
5
Beat the eggs in a large bowl, then stir in the cooled rice, the parmesan and 2/3 cup breadcrumbs
6
Shape the mixture into sixteen 1 1/2-inch balls
7
Put the remaining breadcrumbs in a shallow bowl
8
Press your finger into the center of each rice ball, insert 2 teaspoons of the mozzarella mixture, then pinch the rice around the filling to enclose
9
Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet
10
Loosely cover and refrigerate, at least 1 hour or overnight
11
(If refrigerating overnight, roll in more breadcrumbs before frying
12
) Heat 1/2 inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F
13
Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes
14
Remove with a slotted spoon and drain on paper towels; season with salt
15
Photograph by Anna Williams