Basil Arancini
Basil Arancini
Ingredients
- 3 2/3 cups (900 ml) chicken broth
- 1/2 tsp saffron (optionnal)
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp (30 ml) olive oil
- 3/4 cup (160 g) arborio rice
- 1/4 cup (60 ml) dry white wine
- 3/4 cup (55 g) fresh Parmesan cheese, finely grated
- 1/3 cup (50 g) unbleached all-purpose flour
- 2 eggs
- 1 cup (80 g) panko breadcrumbs
- 15 basil leaves, torn in half
- Vegetable oil, for frying
Instructions
- In a pot, bring the broth to a boil. Add the saffron and keep warm.
- Meanwhile, in another pot over medium heat, soften the onion and garlic in the oil. Season with pepper. Add the rice and cook for 1 minute, stirring to coat in the oil. Add the wine and let reduce until almost dry.
- Add the hot broth, 1 cup (250 ml) at a time, stirring frequently until the liquid is completely absorbed before adding more broth. Cook for 25 to 30 minutes or until the rice is tender. Add more broth as needed. Add the Parmesan and mix until melted. Adjust the seasoning.
- Spread the risotto out on a baking sheet and cover with plastic wrap. Let cool. Refrigerate for 1 hour or until completely chilled.
Basil Arancini