Amuse Bouche + Recipe

In a saucepan, bring the vegetable broth to a boil. Once boiling, add the Arborio rice and simmer for about 15-20 minutes until the rice is cooked and creamy. Stir occasionally to prevent sticking.

In a separate skillet, heat a small amount of oil and sauté the finely chopped onion and minced garlic until translucent and fragrant.

Once the rice is cooked, mix in the sautéed onion and garlic, chopped parsley, chopped basil, grated Parmesan cheese, salt, and pepper. Allow the mixture to cool.

Once cooled, form small balls (about 1 inch in diameter) with the rice mixture. Dip each ball into the beaten egg, then roll in breadcrumbs to coat.

In a deep frying pan, heat the oil over medium heat until shimmering. Fry the arancini in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not boil.

Stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.

On a serving plate, drizzle a spoonful of the Parmesan crema. Place 2-3 arancini on top of the crema.

Garnish with chopped chives for added flavor and presentation.