Cheesy Italian Arancini Rice Balls

• Produce

  • 2 Garlic cloves
  • 1 Onion, small brown yellow white
  • 2 1/2 tbsp Parsley, fresh

• Refrigerated

  • 3 Egg

• Canned Goods

  • 3 1/2 cups Chicken broth/stock

• Pasta & Grains

  • 1 1/2 cups Risotto rice

• Baking & Spices

  • 1 Black pepper
  • 1 Pepper
  • 1/2 cup Plain flour
  • 1 tsp Salt

• Oils & Vinegars

  • 1 Cooking oil

• Bread & Baked Goods

  • 2 cups Panko breadcrumbs

• Dairy

  • 2 tbsp Butter
  • 1 cup Cheddar cheese, grated
  • 1 cup Milk
  • 3/4 cup Mozzarella cheese, grated

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on recipetineats.com

Description

Ingredients

• 2 tbsp butter
• 2 garlic cloves, minced
• 1 small onion, finely diced (white, yellow, brown)
• 1½ cups risotto rice (arborio)
• ½ cup white wine (or substitute with broth/stock or water)
• 3½ cups chicken broth/stock
• 1 cup milk
• 1 egg
• 1 cup grated cheddar cheese
• ¾ cup grated mozzarella cheese
• 2½ tbsp finely chopped fresh parsley, or 1½ tbsp dried parsley (Note 1)
• ½ tsp salt
• Pepper
• ½ cup plain flour
• ½ tsp salt
• Black pepper
• 2 eggs
• 2 cups panko breadcrumbs
• Cooking oil (I used vegetable oil)

Directions

• Preheat oven to 180C/350F.
• Melt butter in a skillet over medium heat. Add garlic and onion and cook for 5 minutes until soft.
• Add rice and stir until grains turn translucent. Add wine and turn up the heat to medium high. Cook until liquid is mostly absorbed/evaporated.
• Add chicken broth and milk. Stir, bring to simmer, cover, then transfer to oven. Baked, covered, for 30 to 40 minutes until all liquid is absorbed and rice is tender.
• Remove from oven and allow to cool. Add Rice Mixture Ingredients and mix to combine. Cover and transfer to refrigerator for at least 3 hours or preferably overnight.
• Mix flour, salt and pepper in a shallow bowl, eggs in another (lightly beaten) and panko in a third shallow bowl.
• Measure out a level (packed) ice cream scoop of rice mixture (about 2½ tbsp) and roll into a ball. (Note 2)
• Roll in flour, then dredge in egg mixture, then coat in panko, pressing to coat. (Note 3) Repeat with remaining mixture.
• In a medium saucepan, pour in 1/2.5cm depth of oil and heat over medium high heat.
• Toss in a breadcrumb and if it starts sizzling immediately, the oil is hot enough.
• Carefully transfer a few balls into the hot oil, using a spoon. Turn frequently so they cook golden evenly, and when they are a deep golden brown, remove onto a paper towel lined plate to drain.
• Repeat with remaining balls.
• Serve with Marinara Sauce (optional) (Note 4) sprinkled with finely chopped fresh parsley if desired.