Arancini

Ingredients

• ·2 tbsp olive oil
• ·1 small onion, finely diced
• ·3 cloves garlic, minced
• ·2 tbsp tomato paste
• ·1 cup Arborio rice
• ·3 cups water or vegetable broth, warmed
• ·¼ cup heavy cream
• ·½ cup parmesan cheese, grated
• ·4 oz fresh mozzarella, cut into small cubes
• ·½ cup all-purpose flour
• ·2 eggs, beaten
• ·1 cup Italian breadcrumbs
• ·½ tsp salt, or to taste
• ·¼ tsp black pepper, or to taste
• ·Neutral oil, for frying

Instructions

1. 1

   Heat the olive oil in a pan over medium heat. Add the diced onion and cook for 3–4 minutes, or until softened.

2. 2

   Add the minced garlic and cook for 30 seconds, stirring constantly so it does not burn.

3. 3

   Add the tomato paste and cook for 1–2 minutes, stirring it into the onion and garlic to combine into one paste.

4. 4

   Add the Arborio rice and stir for 1 minute to toast the rice.

5. 5

   Add the warm water or vegetable broth ½ cup at a time, stirring often and letting the rice absorb most of the liquid before adding more.

6. 6

   Continue adding liquid and stirring for 15–20 minutes, or until the rice is tender and creamy.

7. 7

   Stir in the heavy cream, parmesan cheese, salt, and black pepper. Remove from heat and let the risotto cool for about 10 minutes.

8. 8

   Transfer the risotto to a bowl or tray, cover it, and refrigerate for at least 45 minutes, or until firm enough to shape.

9. 9

   Once chilled, scoop about 2 tablespoons of risotto into your hand. Press a cube of mozzarella into the center, then shape the risotto around it to form a ball.

10. 10

    Repeat until all the risotto is used. You should have about 10–12 arancini.

11. 11

    Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

12. 12

    Coat each risotto ball in flour, dip it into the beaten egg, then roll it in breadcrumbs until fully covered.

13. 13

    Heat neutral oil in a pot or deep pan to 350°F. Fry the arancini in batches for 3–4 minutes, or until golden brown and crispy.

14. 14

    Transfer the fried arancini to a paper towel-lined plate and serve warm with marinara or mint sauce.