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!
Instructions
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1
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.
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2
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.
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3
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!
