Arancini

Arancini is an Italian appetizer. It is basically fried rice balls, but boy are they great! You can literally make these however you want! I personally like mine with mushrooms. No matter how you make them, there is no denying how delicious they are!

Arancini

Arancini

Makes 12-14

Ingredients

½ portabella mushroom, chopped

½ onion, minced

3 cloves garlic, minced

1 ⅓ C risotto rice

3-4 C chicken stock or water

Flavorless oil like vegetable oil

1TBSP butter

¼ C freshly grated Parmesan

Salt and pepper to taste

Small mozzarella balls, cut in half

1 C all purpose flour

2-3 eggs, lightly beaten

1 C panko bread crumbs

• In a medium sauce pan add chicken stock and bring to a boil, the reduce heat to a low simmer.

• In a large pan add 1 TBSP oil and heat over medium heat.  Add mushrooms to the pan and cook until golden in color.  Set aside.

• In the same pan add onions and garlic and cook until translucent, but not browned.  Add your risotto rice to the pan and cook rice for one minute.  One ladle at a time add in warmed chicken stock.  Stir constantly, and keep adding in chicken stock when liquid starts to be absorbed.  Add until stock is all gone and risotto it al dente.  Remove from heat; add in butter, mushrooms, Parmesan cheese, pepper and salt to taste.

• Spread risotto mixture onto a sheet pan to cool.  Once cooled enough to handle, take a hefty spoonful of the mixture and form 1 ½ inch balls.  Set back onto the tray and place in the fridge to set for 20-30 minutes.

• Remove from the fridge and press mozzarella cheese onto the center and reform the risotto around it.

• Heat up oil in a large skillet (about an inch of oil in the pan).  Dredge the balls in flour, egg and bread crumbs.  Shallow fry them until golden on all sides.

• Place on a paper towel lined plate or pan to drain excess oil.

• Serve warm with lemon wedges.

#appetizer #riceballs #arancini #fried #mushrooms #cheese