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Ingredients
- 2 cups chicken broth
- 1 cup Arborio Rice
- 1/4 cup minced onion
- 2 Tbsp butter
- 1 clove garlic, minced
- 1 cup grated cheese
- 1/2 tsp. ground black pepper
- 3 large eggs, beaten
- 2-oz. fontina cheese, cheddar or firm mozzarella (cubed)
- 1/2 cup flour
- 1 cup bread crumbs
- vegetable oil for frying
Details
Servings 24
Preparation
Step 1
For the Rice:
Bring 2 cups chicken broth to a boil in a small saucepan. Stir in onions, butter, rice, and garlic; cover and simmer 18 minutes.
Remove from heat, and move into a bowl, stirring to let cool a bit.
Stir in 3 tablespoons of the beaten eggs then spread onto a cookie sheet to let cool.
To make the Arancini:
Once the rice is cool, using wet hands, shape into small balls, tuck a cube of cheese into the center of each and roll in bread crumbs. Continue until all are shaped and coated in the first round of crumbs.
Pour remaining beaten eggs into a shallow dish. Pour flour into a plate. Pour breadcrumbs into a plate.
Using a 3-step breading method, coat each ball again.
Deep fry in 350-degree oil 3 minutes (until just golden). Drain and serve.
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