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Arancini

Ingredients

• For the arancini:
• 1 (32-ounce) carton low-sodium chicken or vegetable broth (4 20 (1/2-inch) cubes of fresh mozzarella
• cups)
• cheese
• 4 tablespoons (1/2 stick) unsalted butter, divided
• 5 cups of canola or vegetable oil, for
• 1 large sweet or yellow onion, diced (about 2 cups)
• frying
• 1 teaspoon kosher salt, divided, plus more as needed
• 2 large eggs
• 5 cloves garlic, minced
• 3/4 cup all-purpose flour
• 1 teaspoon dried Italian seasoning
• 2 cups panko breadcrumbs
• 1 1/2 cups arborio rice
• Warm marinara sauce, for dipping
• 3/4 cup dry white wine
• 4 ounces Pecorino Romano or Parmesan cheese, finely grated
• (about 1 cup)
• 1/2 teaspoon ground white pepper

Directions

1. Cook onion and garlic with a little bit of olive oil in a pot or pan. Soften the aromatics with butter, add dried Italian seasoning, then add the rice.
2. To a small sauce pan, add chicken stock and bring to a simmer before reducing to a low heat to keep warm
3. Add rice to the pot with onions and garlic and let cook a few minutes to toast it.
4. Next add white wine, and cook until it almost absorbed
5. then slowly add hot chicken stock, about one ladle full at a time until the rice absorbs all the liquid. Repeat this process until all the chicken stock is used up. Stir as it cooks.
6. Add butter, cream, white pepper, and Pecorino Romano off the heat. Stir to incorporate.
7. Chill risotto. On a sheet tray lined with parchment paper, spread the risotto out, then let it chill in the fridge for a couple hours.
8. Stuff arancini. Cut the chilled risotto into squares, and stuff each one with some fresh mozzarella and roll into small balls. (You can opt to do this without mozzarella on the inside if you don’t want it)
9. Drop a rice ball in the flour and roll until completely coated. Transfer to the eggs and roll to coat in a thin layer. Let the excess drip off, then place in the panko and roll until coated. Return to the baking sheet. If not frying right away, refrigerate for up to a few hours (cover after 1 hour).
10. Fry arancini. Fry the arancini in hot oil until golden brown all over, about 6 minutes
11. Top with fresh parmesean and serve with marinara sauce