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Ingredients
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Arancini
Method
Preparation
- 1
Cook the Rice
In a saucepan, bring the vegetable broth to a boil. Add the Arborio rice and reduce the heat. Simmer until the rice is cooked and creamy, about 18-20 minutes. Let it cool.
- 2
Prepare the Butterfish
Season the butterfish fillet with salt and pepper. Cook in a skillet over medium heat for about 5-6 minutes on each side until fully cooked. Let it cool, then flake it into small pieces.
- 3
Combine Ingredients
In a large bowl, mix the cooked rice, flaked butterfish, Parmesan cheese, parsley, and beaten egg. Season with additional salt and pepper to taste.
- 4
Form the Balls
With wet hands, take a small amount of the mixture and form it into balls, about the size of a golf ball.
- 5
Coat the Arancini
Dredge each ball in flour, dip in beaten egg, and then coat with panko breadcrumbs.
- 6
Fry the Arancini
Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the arancini in batches until golden brown, about 3-4 minutes. Drain on paper towels.
