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Arancini

Courtesy of Recipe Tin Eats

Baked Risotto
2 Tbsp butter
2 garlic cloves, minced
1 small onion (white, yellow, brown) finely diced
1 1/2 cups risotto rice
1/2 cup white wine
3 1/2 cups chicken broth/stock
1 cup milk

Rice Mixture
1 egg
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
2 1/2 Tbsp finely chopped fresh parsely
1/2 tsp salt
pepper

Coating
1/2 cup plain flour
1/2 tsp salt
pepper
2 eggs
2 cups panko breadcrumbs
cooking oil
Rice

1. Melt butter in a skillet over medium heat. Add garlic and onion and cook for minutes until soft.
2. Add rice and stir until grains turn translucent. Add wine and turn up heat to medium high. Cook until liquid is mostly absorbed
3. Add chicken broth and mil. Stir, bring to a simmer,then cover until all liquid is absorbed and rice is tender.
4. Remove from heat and allow to cool.
5. Add rice mixture ingredients and mix to combine. Additionally optionally add peas, diced ham, cooked sausage
Cover and transfer to refrigerator for at least 3 hours or preferably overnight.

Coating

1. Mix flour, salt and pepper in a shallow bowl, eggs in another (slightly beaten) and panko in a third bowl.
2. Measure out a level ice cream scoop of rice mixture (about 2 1/2 Tbsp) and roll into a ball. Repeat for remaining rice mixture.
3. Roll rice balls in flour mix, then dredge in egg mixture, then coat in panko.

Cook

1. In a deep saucepan or deep fryer, add oil and heat to 350.
2. Transfer some of the balls into the hot oil. Turn frequently so they cook to a deep golden brown, evenly.
3. Drain on paper towel. Repeat for remainder of balls

Serve with marinara sauce sprinkled with chopped parsely and/or fresh parmesan.

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