Arancini with Peas and Mozzarella

Name: Arancini with Peas and Mozzarella
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 18
Cuisine: Global
Ingredients: 298 grams 1/2 cups arborio rice; 1 liters chicken stock or canned low-sodium broth; 237 milliliters fine dry bread crumbs; 4 larges eggs; 118 milliliters all-purpose flour; 18 fresh or frozen peas; 18 servings Kosher salt and freshly ground pepper; 43 grams mozzarella, cut into eighteen 1/2-inch dice; 57 grams 1/2 cup freshly grated Parmesan cheese; 2 Tbsps finely chopped parsley; 59 milliliters minced shallots; 2 Tbsps unsalted butter; 18 servings Vegetable oil, for frying

Arancini with Peas and Mozzarella might be just the hor d'oeuvre you are searching for. One serving contains 177 calories, 7g of protein, and 6g of fat. This recipe serves 18. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up parsley, eggs, kosher salt and pepper, and a few other things to make it today.

Instructions

Bring the chicken stock to a simmer in a medium saucepan; keep warm.

Ingredients you will need

Chicken Stock

Equipment you will use

Sauce Pan

Melt the butter in a medium saucepan.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the shallots and cook over moderate heat, stirring occasionally, until softened, about 3 minutes.

Ingredients you will need

Shallot

Add the rice and cook, stirring, for 4 minutes.

Ingredients you will need

Rice

Add 1 cup of the stock to the pan and cook, stirring gently, until all the stock is absorbed.

Ingredients you will need

Stock

Equipment you will use

Frying Pan

Add the remaining stock, 1/2 cup at a time, and cook, stirring gently, until the rice is al dente, about 25 minutes. Stir in the Parmesan, 2 teaspoons of salt and 1/4 teaspoon of pepper.

Ingredients you will need

Parmesan

Pepper

Stock

Rice

Salt

Transfer the risotto to a heatproof bowl and let cool for 10 minutes. Stir in the parsley and 1 egg. Press a piece of plastic wrap directly onto the rice and refrigerate the risotto for at least 4 hours or, preferably, overnight.

Ingredients you will need

Parsley

Rice

Wrap

Egg

Equipment you will use

Plastic Wrap

Bowl

Line a baking sheet with wax paper. In a shallow bowl, beat the remaining 3 eggs.

Ingredients you will need

Egg

Equipment you will use

Baking Sheet

Wax Paper

Bowl

Put the flour and bread crumbs on separate plates. Season the bread crumbs with salt. Using moistened hands, form 1/4-cup portions of the rice into 2-inch balls. Tuck a piece of mozzarella and a pea in the center of each rice ball and seal any holes. Set the balls on the baking sheet.

Ingredients you will need

Breadcrumbs

Mozzarella

All Purpose Flour

Rice

Salt

Equipment you will use

Baking Sheet

Dredge the rice balls in the flour, tapping off any excess. Working with 1 at a time, dip each ball in the egg, then coat with bread crumbs, rolling and pressing it into a compact ball.

Ingredients you will need

Breadcrumbs

All Purpose Flour

Rice

Dip

Egg

Heat 1/2 inch of vegetable oil in a large cast-iron skillet. When the oil is very hot, add all of the rice balls and cook over moderate heat, turning, until golden and crisp all over, about 8 minutes.

Ingredients you will need

Cooking Oil