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Arancini
Arancini
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Arancini with white wine, pea, ham risotto, and gooey mozzarella filling, fried to perfection. Perfect Italian appetizer.
Ingredients:
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • 1 cup uncooked Arborio rice
  • 0.5 cup dry white wine
  • 2.5 cups boiling chicken stock
  • 0.5 cup frozen green peas
  • 2 ounces finely chopped ham
  • salt and pepper to taste
  • 0.5 cup finely grated Parmesan cheese
  • 2 large egg
  • 1 tablespoon milk
  • 4 ounces mozzarella cheese, cut into 3/4 inch cubes
  • 0.5 cup all-purpose flour
  • 1 cup dry bread crumbs
  • 1 quart vegetable oil for frying, or as needed
Instructions:
  • Collect all of your delicious and fresh ingredients.
  • Preheat the oven to a cozy 200°F (95°C).
  • In a large saucepan over medium heat, warm up 1 tablespoon of luscious olive oil. Add the onion and garlic, and sauté until the onion turns soft without getting browned.
  • Add the rice and stir continuously until it becomes lightly toasted, approximately 2 minutes.
  • Add the wine and continue cooking, stirring occasionally, until all the liquid has evaporated.
  • Pour hot chicken stock into the rice gradually, adding 1/3 cup at a time. Stir and cook until the liquid is absorbed before adding more.
  • After the chicken stock is fully absorbed, fold in the peas and ham, and season generously with salt and pepper.
  • Take the pot off the heat and mix in the Parmesan cheese. Then, transfer the risotto to a spacious bowl and let it cool for a bit.
  • Whisk a single egg in a small bowl, then gently fold it into the creamy risotto.
  • In a small bowl, whisk one egg with milk. In another bowl, place the flour and in a third bowl, place the bread crumbs.
  • Take 2 tablespoons of risotto and shape it into a ball around 1 mozzarella cube.
  • Lightly coat with flour, dip in milk mixture, then roll in bread crumbs until coated.
  • In a deep-fryer or large deep saucepan, bring 1 cup of vegetable oil to a temperature of 350°F (175°C).
  • Fry rice balls in hot oil until perfectly golden all over, making sure to turn them as needed.
  • Place on a paper towel-lined plate to drain excess oil and keep warm in the preheated oven.

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