3/20/13 - Arancini

  • Chef Judi Gallagher
  • 0

3 cups low-sodium chicken broth

Kosher salt

1 cup Arborio rice

2 Tablespoons pine nuts toasted

½ cup shredded mozzarella

½ cup fontina (if you can’t find you may substitute parmesan but the fontina makes it that ooey gooey consistency )

2 TBSP. chopped parsley

2 large eggs

½ cup grated parmesan

1 ½ cups breadcrumbs

Vegetable oil for frying

Bring the chicken broth and `1/4 tsp salt in a medium saucepan to boil. Stir in rice and cook until tender

Spread out on parchment paper to cool.

Combine pine nuts

Mozz,. Fontina and parsley in a bowl and set aside

Beat eggs in alrge bowl then stir in cooled rice, parmesan and 2/3 cup breadcrumbs

Shape mixture into balls

Put the remaining breadcrumbs in a shallow dish

Using your finger, insert mozzarella mixture into the rice balls. Roll balls in the breadcrumbs amd and place on parchment paper loosely cover in refrig at least 2 hours or overnight

Heat veg oil in fry daddy

Working in batches fry at approx 345- 350 degrees. Season with salt and serve hot.