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Sweet Pea Arancini
Sweet Pea Arancini
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Prep Time:
1 hour 30 minutes
Total Time:
3 hours 30 minutes
Impressive make-ahead holiday appetizer: Deep-fried risotto balls - a guaranteed crowd favorite.
Ingredients:
  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 1/4 cup oil
  • 1 small or medium onion, finely chopped
  • Kosher salt
  • 1 cup uncooked Arborio rice
  • 1 cup dry white wine
  • 1 cup frozen sweet peas
  • 4 oz shredded Parmesan cheese
  • Black pepper
  • Vegetable oil, for frying
  • 2 1/2 cups Progresso™ plain panko crispy bread crumbs
  • 1 egg
  • 4 oz mozzarella cheese, cut into 3/4-inch cubes
Instructions:
  • Simmer the broth in a 2-quart saucepan until heated.
  • - In a large skillet, warm 1/4 cup of oil over medium heat. Sauté the onion with a pinch of salt for 5 to 7 minutes until it becomes soft and translucent. Stir in the rice and cook for 1 minute. Pour in the wine and continue cooking and stirring until the liquid is absorbed by the rice.
  • Gradually pour the broth into the skillet, stirring until fully absorbed by the rice. Toss in frozen peas and cook for 1 to 2 minutes until tender. Mix in Parmesan cheese and stir until melted. Season with pepper and additional salt to your liking.
  • Chill in the refrigerator for a minimum of 2 hours, but do not exceed 12 hours.
  • Heat 2 inches of oil in a deep fat fryer or heavy saucepan to 360°F.
  • As the oil heats up, place 1 1/2 cups of bread crumbs in a medium bowl and season with salt and pepper.
  • Combine the egg and the remaining cup of bread crumbs with the risotto. Shape the mixture into 2-inch balls, gently pressing a cube of mozzarella cheese into the center of each one. Roll the balls in bread crumbs and fry them in batches for 3 to 5 minutes until they turn a beautiful golden brown.
  • Drain on paper towels, allow to cool briefly, and serve.

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