Name: Arancini recipe by Sanjula Thangkhiew at BetterButter
Cook time: 115 min
Total time: 115 min
Yield: 8
Ingredients: 3 cups Chicken Broth; 1 cup Arborio Rice (Italian Rice); 1/2 cup Mozzarella Cheese grated; 1/2 cup Fontina Cheese grated; 1/2 cup Parmesan Cheese grated; 1 1/2 cup Breadcrumbs; 2 Eggs; 2 tbsp Pine nuts toasted; 2 tbsp Fresh Parsley chopped; Vegetable oil

Ingredients Serving: 8

3 cups Chicken Broth
1 cup Arborio Rice (Italian Rice)
1/2 cup Mozzarella Cheese grated
1/2 cup Fontina Cheese grated
1/2 cup Parmesan Cheese grated
1 1/2 cup Breadcrumbs
2 Eggs
2 tbsp Pine nuts toasted
2 tbsp Fresh Parsley chopped
Vegetable oil

Instructions

In a saucepan, bring the broth and 1/4 teaspoon salt to a boil .
Stir in the rice, reduce the heat to low and simmer until tender, about 20 minutes.
Spread on a parchment-lined baking sheet and let cool completely.
Combine the pine nuts, mozzarella, fontina and parsley in a bowl and set aside.
Beat the eggs in a large bowl, then stir in the cooled rice, the parmesan and 2/3 cup breadcrumbs.
Shape the mixture into sixteen 1 1/2-inch balls.
Put the remaining breadcrumbs in a shallow bowl.
Press your finger into the center of each rice ball, insert 2 teaspoons of the mozzarella mixture, then pinch the rice around the filling to enclos.
Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Refrigerate, for 1 hour or overnight.
Heat vegetable oil in a large saucepan over medium heat . Fry the rice balls, turning, until golden brown on all sides.
Remove with a slotted spoon and drain on paper towels.
Repeat method for next batch.
Season with salt and serve.

Similar Recipes