Crispy Arancini
Ingredients
- 1 tbsp olive oil ⓘ
- 1 tbsp butter
- 3 None large shallots, finely chopped ⓘ
- 1 stalk celery, finely chopped ⓘ
- 2 cloves garlic, minced ⓘ
- 7 oz Arborio rice ⓘ
- 1/2 tsp ground saffron ⓘ
- 1/2 cup white wine ⓘ
- 3 cups chicken stock, warmed ⓘ
- 2 oz Parmesan cheese, grated ⓘ
- 6 oz baby bocconcini, drained, halved ⓘ
- 1 3/4 cups breadcrumbs ⓘ
- None None vegetable oil, for deep-frying ⓘ
Instructions
- Heat olive oil and butter together in a large deep-frying pan over medium heat. Saute shallots, celery and garlic for 2-3 mins, until tender. Add rice and saffron. Cook for 1 min. Add wine and cook for 1 min, stirring, until absorbed. Add 1 cup hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 cup at a time, until rice is tender, about 20 mins. Add Parmesan and season. Let cool.
- Roll heaped tablespoonfuls of risotto into balls. Stuff each with a piece of bocconcini then coat in breadcrumbs.
- Heat oil in a heavy-bottomed saucepan to 350°F. Deep-fry arancini for 2-3 mins, until golden. Drain on paper towels. Serve hot or cold.
Nutrition & Diet Analysis (per serving)
1121
kcal
56% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).