 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
I’ve had the pleasure of eating arancini several times. One memory stands out more than others, Angelina Bistro in Detroit. I had never made them before, so when my chef asked me to prepare them for a tasting for a wedding I was excited! Read more ! He put me on all of the family recipes for Italian classics as according to him I am an “Italian specialist”. Family recipes, huh…Oh and did I mention the groom is a chef too and the family recipes are his?! Well, the arancini were an absolute hit. And I must admit, and I can here, that I did leave a fingerprint. Ingredients:
1 cup short grain risotto rice |
2 cups water |
3/4 tsp salt |
1/2 cup butter |
2 eggs, separated |
1 cup grated parmesan cheese + more for garnish |
1-2 oz. fresh mozzarella, cubed – enough for 12 pieces |
1/2 cup bread crumbs (i used fresh) |
oil for frying |
handful basil, chiffonade |
Directions:
1. Preheat oil to 375F in a deep fryer or wok.
2. Cook rice uncovered until tender, but firm – about 20 minutes. When done, remove from heat and add butter. Mix to incorporate. Spread out on a large parchment lined tray to cool.
3. Once cooled, place in a large bowl and add egg yolks and parmesan cheese Mix well.
4. Take about 1/3 cup of rice mixture and shape into a ball in the palm of your hand. Make a well in the center of the ball and place a piece of mozzarella in the center. Rework the ball to enclose the cheese.
5. Put the egg whites in a bowl, beat until stiff.
6. Put bread crumbs in a shallow dish.
7. Coat rice balls with stiffened egg white one by one, then roll in bread crumbs, pressing around to coat evenly. Place on a parchment lined baking sheet.
8. Fry for about 4 minutes until golden brown and crispy all around. Remove and transfer to a paper towel lined baking sheet.
9. To serve, garnish with grated Parmesan cheese and basil chiffonade. Enjoy as is or with a delicious sauce such as my Tomato Butter Sauce.
|
|