Incredible Arancini

 Here's a recipe for Incredible Arancini—crispy, golden rice balls stuffed with gooey cheese and perfect as an appetizer or snack:

Ingredients:

For the Risotto:

1 ½ cups Arborio rice

4 cups chicken or vegetable broth

1 medium onion, finely chopped

2 tablespoons olive oil

2 tablespoons unsalted butter

1/2 cup dry white wine

½ cup grated Parmesan cheese

Salt and pepper to taste

For the Filling:

1 cup mozzarella cheese, cubed or shredded

1/2 cup ricotta cheese (optional for creaminess)

Fresh basil (optional)

For the Coating:

1 cup all-purpose flour

2 large eggs, beaten

1 ½ cups breadcrumbs (preferably Italian-style)

Vegetable oil, for frying

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Instructions:

1. Make the Risotto:

In a large saucepan, heat olive oil and butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the Arborio rice and stir to coat. Pour in the wine and stir until absorbed. Gradually add the warmed broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed before adding more. Continue this process until the rice is tender and creamy (about 18-20 minutes). Stir in the Parmesan cheese, and season with salt and pepper. Let the risotto cool to room temperature.

2. Form the Arancini:

Once the risotto has cooled, take about 2 tablespoons of risotto and form it into a ball in your hands. Flatten it slightly, then place a small piece of mozzarella (and ricotta if using) in the center. Mold the risotto around the cheese to form a ball. Repeat with the remaining risotto and filling.

3. Coat the Arancini:

Set up a breading station: one plate with flour, another with the beaten eggs, and a third with breadcrumbs. Roll each rice ball in the flour, dip in the egg, and coat thoroughly in breadcrumbs. Repeat with all the arancini.

4. Fry the Arancini:

Heat vegetable oil in a deep pot or pan over medium-high heat (about 350°F/175°C). Fry the arancini in batches, being careful not to overcrowd the pan. Fry for about 3-4 minutes, or until golden and crispy on all sides. Use a slotted spoon to remove them and drain on paper towels.

5. Serve:

Serve hot, with marinara sauce for dipping or a sprinkle of fresh basil on top.

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Tips:

If you're looking for a more substantial filling, you can add cooked ground meat (like beef or sausage) or mushrooms to the risotto.

Arancini can be made ahead and frozen before frying. Just fry from frozen for an extra crispy result!

Enjoy your incredible, cheesy arancini!