Arancini – Cheese Stuffed Galic Parmesan Rissotto Balls

Mozzarella en Carrozza with dipping saucesArancini – Cheese Stuffed Galic Parmesan Rissotto Balls

 

First you need to make and cool some risotto –

in a pan warm 3.5 to 4 cups chicken or vegetable broth

in a separate pan РHeat  1/4 cup olive oil and add

several minced garlic cloves

1/2 cup diced yellow onion, stir until onions are soft and translucent

add 2 cups Arborio Rice and stir until roasted – about 4 minutes

then add 1/2 cup white wine (careful the wine will steam when you add it)

once the wine is nearly fully incorporated, add 1/2 cup broth at a time and stir until about incorporated… repeat until rice is soft and all the broth has been incorporated.

turn off heat and add

1t salt

6 T butter

1T of each granulated Garlic and Onion powder

1/2 cup to 3/4 parmesan, pecorino and/or Romano cheese.

Let Cool Completely…

Photo Feb 23, 3 41 07 PMCut cheese into slices or make into balls by rolling (doesn’t work great but it helps…)

Place about 1/4 cup Rissotto in your hand and flatten

Place a nice piece of cheese in your hand over the rice

Close fist and continue to roll into a ball so you have a nice risotto ball with cheese nestled in the middle.

 

Photo Feb 23, 3 41 23 PM

 

 

 

 

 

 

 

 

 

Place Arancini balls on a plate to set for 5 to 10 minutes

Photo Feb 23, 3 56 20 PM

 

 

 

 

 

 

Heat a few inches of  Vegetable oil in a shallow pan

Roll Arancini balls in a mixture of eggs and milk, butter milk or cream, then lightly dust with bread crumbs

Fry in pan for just a few minutes until golden brown (usually about 4 minutes)

Photo Feb 23, 4 18 22 PM

Mozzarella en Carrozza with dipping sauces

Serve with Tomato Sauce, Pesto, Sun-Dried Tomato Pesto, or Spicy Red Pepper Jam or any other dipping sauce.

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