Parmesan and Basil Arancini
Ingredients
- • 300 g arborio rice
- • 750 ml chicken or vegetable stock
- • 120 ml white wine
- • 100 g parmesan cheese, grated
- • 150 g mozzarella cheese, cubed
- • 30 g fresh basil leaves, chopped
- • 30 g butter
- • 100 g onion, finely diced
- • 2 cloves garlic
- • 2 item eggs, beaten
- • 100 g all-purpose flour
- • 200 g breadcrumbs
- • 1 L vegetable oil for frying
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
In a large saucepan, heat the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute.
- 2
Add the arborio rice and stir to coat with butter. Toast for 2-3 minutes until the edges become translucent.
- 3
Pour in the white wine and stir until absorbed. Begin adding the warm stock one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more.
- 4
Continue this process for about 18-20 minutes until the rice is creamy and al dente. Remove from heat and stir in the grated parmesan and chopped basil. Season with salt and pepper.
- 5
Spread the risotto on a baking sheet and refrigerate for at least 30 minutes until completely cooled and firm.
- 6
Take a handful of cooled risotto (about 2 tablespoons) and flatten it in your palm. Place a cube of mozzarella in the center and carefully form the rice around it into a ball. Repeat with remaining risotto.
- 7
Set up a breading station with three bowls: flour in the first, beaten eggs in the second, and breadcrumbs in the third.
- 8
Roll each rice ball in flour, dip in beaten egg, then coat thoroughly with breadcrumbs. Place on a tray and refrigerate for 15 minutes to set.
- 9
Heat oil in a deep pot or fryer to 170°C (340°F). Fry the arancini in batches for 3-4 minutes, turning occasionally, until golden brown and crispy all over.
- 10
Remove with a slotted spoon and drain on paper towels. Serve hot with marinara sauce for dipping if desired.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to perfect arancini is using day-old risotto or letting it cool completely - warm risotto won't hold its shape. For an extra indulgent version, add a small piece of sun-dried tomato with the mozzarella in the center!"
