Homemade Arancini with cheese

These are Sicilian deep-fried rice balls. On the outside, the arancini is an appetizing golden brown crust, and on the inside is a delicate risotto and melting mozzarella. Here is a simple recipe.

Source

17 ingredients

8 servings

Ingredients

• Chicken bouillon 3¹⁄₂ cups
• Butter 4 tbsp. spoons
• Bow 1 piece
• Garlic 2 cloves
• Arborio rice or carnaroli 1 cup
• Salt taste
• Dry white wine ¹⁄₂ cup
• Parmesan 60 g
• Fat cream ¹⁄₄ cup
• Finely grated lemon zest 2 teaspoons
• Lemon juice 1 tbsp. the spoon
• Ground black pepper taste
• Mozzarella 80–90 g
• Breadcrumbs 1¹⁄₂ cup
• Flour ¹⁄₂ cup
• Eggs 2 pieces
• Vegetable oil as required

Cooking

1. Boil the broth in a saucepan, then reduce heat to a minimum and leave while cooking the rest.

2 ․In a saucepan or pan, heat half the butter over medium heat.

3 ․Stir frying the finely chopped onions for 4–5 minutes.

1. Add chopped garlic and cook another 1 minute.

2. Pour rice and 1¹⁄¹ teaspoon of salt. Stir everything for 3 minutes.

6 ․Add wine and cook for about 2 minutes.

7 ․Pour in 1 cup of broth, bring to a boil and cook, stirring frequently, for about 4 minutes. The liquid must be absorbed.

1. Pour in another 1 cup of broth and keep on fire for another 5-7 minutes. Stir rice in the process.

2. Add all remaining broth and cook another 9–11 minutes. Almost all the liquid is absorbed, and the rice remains slightly stiff.

3. Remove from heat. Add grated parmesan, cream, zest, lemon juice, 1 teaspoon of black pepper, the remaining butter and salt to taste. Shuffle.

eleven. Cover the pan with parchment. Spread the risotto on a baking sheet and let cool for 2–4 hours.

To prevent rice from crusting, cover it with cling film after an hour.

1. After the indicated time, cover another baking sheet with parchment.

thirteen. Cut mozzarella into pieces smaller than 1 cm.

1. Take approximately ¹⁄₄ cup of risotto in your hand. Form a cutlet with a diameter of approximately 6 cm.

fifteen. Put 2-3 slices of cheese in the middle.

sixteen. Gently pinch the edges of the rice cutlet and make a ball with a diameter of about 5 cm. The cheese should be inside.

Do not worry if the balls stick to your hands and turn out not quite even.
17 ․Place the ball on a baking sheet. Blind the rest in the same way.

eighteen. Cover with a bag or something else and put in the freezer for 10 minutes.

nineteen.Pour crackers in one plate, flour in another, and beat eggs in a third bowl with a fork. Season with salt and pepper.

twenty. First cover each ball with flour, then dip in eggs and roll in breadcrumbs. Put them on a baking sheet with parchment.

21 ․Put in the refrigerator. Meanwhile, in a saucepan, heat the vegetable oil over medium heat to 180 ° C.

There should be enough oil so that the balls can float freely in it.
If you don’t have a thermometer, put a very small piece of bread in the pan: the butter around it should bubble.
22 ․Gently place some of the balls in oil and fry for 6–8 minutes. They should have a bright golden crust.

23 ․Transfer the arancini to a plate covered with paper towels and sprinkle with salt.

24 ․Fry the remaining balls in the same way. Serve them warm.

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