Mozzarella Arancini
These cheesy and gooey arancini make for a great party bite or start to a meal, especially when served with a delicious pesto!
Ingredients
- 1 onion, chopped
- 2 tbsp (30 ml) olive oil
- ¾ cup (160 g) arborio rice
- ¼ cup (60 ml) white wine
- 3 cups (750 ml) hot chicken broth
- ½ cup (35 g) Parmesan cheese, freshly grated
- 1/3 cup (50 g) unbleached all-purpose flour
- 2 eggs
- 1 cup (80 g) panko breadcrumbs
- 3 oz (90 g) mozzarella cheese, cut into 30 small cubes
- Vegetable oil, for frying
Instructions
- In a pot over medium heat, soften the onion in the oil. Add the rice and cook 1 minute, stirring to coat in the oil. Add the wine and let reduce until almost dry.
- Add the hot chicken broth, about 1 cup (250 ml) at a time, stirring frequently until the liquid is completely absorbed before adding more broth. Season with pepper and a small amount of salt. Cook 25 to 30 minutes or until the rice is tender. Add more broth as needed. Add the Parmesan and stir until completely melted.
- Spread the risotto out on a baking sheet and cover with plastic wrap. Let cool and refrigerate 1 hour or until completely chilled.
These cheesy and gooey arancini make for a great party bite or start to a meal, especially when served with a delicious pesto!