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Ingredients
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Arancini Ingredients
Method
Cooking Directions
- 1
Prepare the Risotto
In a saucepan, bring the vegetable broth to a simmer. In a separate pan, heat the olive oil over medium heat. Add the Arborio rice and toast for 2-3 minutes. Gradually add the simmering broth, one ladle at a time, stirring continuously until absorbed. Continue until the rice is creamy and al dente, about 18-20 minutes. Stir in the sweet peas and remove from heat.
- 2
Form the Arancini
Allow the risotto to cool slightly, then mix in the Taleggio cheese and the egg. Once cool enough to handle, form the mixture into balls, about the size of a golf ball.
- 3
Coat the Arancini
Dredge each ball first in flour, then dip in beaten egg, and finally coat with breadcrumbs.
- 4
Fry the Arancini
In a deep pot, heat vegetable oil to 350°F (175°C). Fry the arancini in batches until golden brown, about 3-4 minutes. Drain on paper towels.
- 5
Prepare the Basil Aioli
In a blender, combine 1 cup of mayonnaise, 1 cup of fresh basil leaves, 1 tablespoon of lemon juice, and salt to taste. Blend until smooth.
- 6
Serve
Serve the hot arancini with basil aioli on the side for dipping.
