Arancini

This arancini recipe is made with white wine, pea, and ham risotto with a mozzarella center in a crisp, fried coating for an easy Italian appetizer.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 252 Calories

Ingredients

• 1 tablespoon milk
• 1 tablespoon olive oil
• salt and pepper to taste
• 1 small onion, finely chopped
• 1 clove garlic, crushed
• 1 cup dry bread crumbs
• 1 quart vegetable oil for frying, or as needed
• 1 cup uncooked Arborio rice
• 2 ounces finely chopped ham
• 4 ounces mozzarella cheese, cut into 3/4 inch cubes
• 2 large egg
• 0.5 cup all-purpose flour
• 0.5 cup finely grated Parmesan cheese
• 0.5 cup dry white wine
• 0.5 cup frozen green peas
• 2.5 cups boiling chicken stock

Recipe Instructions

Step 1

Preheat the oven to 200 degrees F (95 degrees C).

Step 2

Heat 1 cup vegetable oil in a deep-fryer or large deep saucepan to 350 degrees F (175 degrees C).

Step 3

Gather all ingredients.

Step 4

Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until onion is soft but not browned.

Step 5

Pour in rice; cook and stir until lightly toasted, about 2 minutes.

Step 6

Stir in wine; cook, stirring occasionally, until liquid has evaporated.

Step 7

Add hot chicken stock to rice, 1/3 cup at a time, stirring and cooking until liquid has evaporated before adding more.

Step 8

After all of the chicken stock has been added and absorbed, stir in peas and ham, then season with salt and pepper.

Step 9

Remove from heat and stir in Parmesan cheese. Transfer risotto to a large bowl and allow to cool slightly.

Step 10

Beat 1 egg in a small bowl; stir into risotto.

Step 11

Beat remaining egg with milk in the same small bowl. Place flour in a second bowl; place bread crumbs in a third bowl.

Step 12

For each ball, roll 2 tablespoons risotto into a ball. Press 1 mozzarella cube into the center and roll to enclose.

Step 13

Coat lightly with flour, dip into milk mixture, then roll in bread crumbs to coat.

Step 14

Working in batches, fry rice balls in hot oil until evenly golden, turning as needed.

Step 15

Drain on paper towel-lined plate and keep warm in the preheated oven.