Arancini
Ingredients:
Parmesan Risotto:
2 Tbsp unsalted butter
2 Tbsp extra virgin olive oil
1 large white onion, medium dice
4 garlic cloves, minced
1/2 cup white wine
1 cup arborio rice
4 cups chicken or vegetable broth/stock
1 cup Parmesan cheese, grated
2 tsp kosher salt
1 tsp black pepper
Dredging and Frying:
1 cup gluten free flour
2 large eggs, beaten
2 cups gluten free bread crumbs
2 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
2-3 oz. fresh mozzarella, 1 in. cubes
2 quarts oil of choice, for frying
Prep Time: 30-45 minutes, plus time for cooling
Cook: 90 minutes
Yields 6-8, depending on size
To start, preheat a large skillet over medium heat with the oil and butter. In a separate pot, heat up the broth/stock until very warm. Dice the onion and saute with a portion of the kosher salt until translucent. Add the garlic and cook 1-2 minutes until aromatic. Add the arborio rice and toast for a few minutes. Pour in the white wine to deglaze the skillet, and let the rice start to absorb the liquid.
In 1 cup increments, gradually add the broth/stock and begin the stirring process. Cooking risotto takes patience as it is a slow process of the arborio rice releasing its natural starches, creating its signature creaminess. When the pot looks a little dry, add more liquid. If the pot ever starts to get dark brown, lower the heat and add more liquid. By the time all the liquid is absorbed, the risotto should be light and creamy with just a little bit of bite to it. Turn off the heat and fold in the parmesan cheese. Check for seasonings, and transfer to a dish to cool before storing in the fridge to firm up for several hours.
In a shallow frying-friendly pan, preheat your oil of choice to at least 300F.
Set up three bowls or dishes for the dredging process. Measure out the gluten free flour in one bowl, beat the eggs in another bowl, and measure the bread crumbs into the third. Season the flour and breadcrumbs with kosher salt and black pepper, and mix the garlic and onion powder into the breadcrumbs. Dice your mozzarella into 1 inch cubes.
Pull the risotto out of the fridge. To avoid sticking, apply cold water to your hands. Scoop a handful of the risotto and flatten it into your palm. Place a piece of mozzarella in the center and scoop more risotto to cover. Roll into a ball making sure the mozzarella is completely covered and that the ball is firmly intact. Drop in the flour, then into the egg mixture, and then into the bread crumbs. Continue this process until all the risotto balls are formed and dredged. Store them in the freezer for 15 minutes to firm up before frying.
Carefully place 2-3 arancini at a time into the oil and fry for 5-8 minutes until golden brown, moderating your heat as you go. Remove them from the oil, let them rest on a wire rack to stay crispy, and sprinkle with kosher salt. Serve warm and enjoy!
