INGREDIENTS
Servings: 16
Chicken broth
3 cups
Salt
to taste
Arborio rice
1 cup
Pine nuts
2 tbsp, toasted
Mozzarella cheese
1/2 cup, shredded
Fontina cheese (OR Emmental
1/2 cup, shredded
Fresh parsley
2 tbsp, chopped
Parmesan cheese
1/2 cup, grated
Eggs
2
Breadcrumbs
1 1/2 cups
Vegetable oil
for frying
Arancini Balls
Prep:
1 h
50 m
Cook:
50 m
Ready in:
1 h
100
m
DIRECTIONS
- Line a baking sheet with parchment paper.
- Pour broth into a saucepan. Add 1/4 tsp salt. Over medium-high heat, bring to a boil. Add rice. Simmer for 20 minutes over low, or until the rice is tender. Spread the rice on the baking sheet. Allow to cool completely.
- In a bowl, combine nuts, mozzarella cheese, fontina cheese (or Emmental), and chopped parsley.
- In a separate bowl, beat eggs. Add the rice, Parmesan cheese, and bread crumbs (2/3 cup). Form 16 (1 1/2-inch) balls.
- Place the remaining bread crumbs in a bowl. Next, press your finger into the center of Arancini balls. Insert the mozzarella mixture (2 tsp). Then, pinch the rice around the mixture.
- Roll the Arancini balls in the bread crumbs. Arrange the balls on the baking sheet. Refrigerate for 1 hour, covered.
- In a saucepan, heat 1/2 inch oil over medium until it reaches 350° F/180° C (or drop in a few bread crumbs: if they sizzle and float, the oil is hot enough).
- Fry the Arancini balls for 4 minutes, or until golden. Next, drain on paper towels. Serve and enjoy!
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