Arancini di Riso

Name: Arancini di Riso
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 20
Cuisine: Global
Ingredients: 355 milliliters dried Italian-style bread crumbs; 14 grams dried porcini mushrooms; 158 milliliters dry white wine; 2 larges eggs, beaten to blend; 2 garlic cloves, minced; 2 liters canned low-salt chicken broth; 57 grams mozzarella, cut into 1/2-inch cubes; 2 Tbsps olive oil; 473 milliliters finely chopped onions; 118 milliliters grated Parmesan; 158 milliliters grated Parmesan; 177 milliliters frozen peas, thawed; 20 servings Salt; 20 servings Salt and freshly ground black pepper, optional; 355 milliliters Arborio rice or short-grain white rice; 59 milliliters unsalted butter; 20 servings Vegetable oil, for deep-frying; 283 grams white mushrooms, finely chopped

Arancini di Riso might be just the hor d'oeuvre you are searching for. This recipe serves 20. One portion of this dish contains approximately 8g of protein, 21g of fat, and If you have salt and pepper, olive oil, parmesan, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Watch how to make this recipe.

Pour enough oil in a heavy large saucepan to reach the depth of 3 inches.

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Cooking Oil

Equipment you will use

Sauce Pan

Heat the oil over medium heat to 350 degrees F.

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Cooking Oil

Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine.

Ingredients you will need

Breadcrumbs

Parmesan

Egg

Equipment you will use

Bowl

Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball.

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Breadcrumbs

Mozzarella

Equipment you will use

Bowl

Roll the balls in the bread crumbs to coat.

Ingredients you will need

Breadcrumbs

Roll

Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt.

Ingredients you will need

Rice

Salt

Equipment you will use

Slotted Spoon

Paper Towels

Let rest 2 minutes.

Serve hot.

Bring the broth to a simmer in a heavy medium saucepan.

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Broth

Equipment you will use

Sauce Pan

Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

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Mushrooms

Broth

Melt the butter in a heavy large saucepan over medium heat.

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Butter

Equipment you will use

Sauce Pan

Add olive oil.

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Olive Oil

Add the onions and saute until tender, about 8 minutes.

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Onion

Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan.

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White Button Mushrooms

Mushrooms

Garlic

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Cutting Board

Slotted Spoon

Sauce Pan

Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes.

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Mushrooms

Toast

Rice

Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes.

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Wine

Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas.

Ingredients you will need

Broth

Peas