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Ingredients
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Arancini Ingredients
Parmesan Crema Ingredients
Method
Arancini Directions
- 1
Prepare the Risotto
In a large saucepan, heat the vegetable broth over medium heat until simmering. In another pan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic and sauté until soft, about 5 minutes. Add the Arborio rice and stir for a minute, then add 1 cup of the simmering broth. Stir continuously until the liquid is absorbed. Continue adding broth, one cup at a time, until the rice is creamy and al dente, about 20 minutes. Stir in the chopped chives, salt, and black pepper. Remove from heat and let cool.
- 2
Form the Arancini
Once the rice mixture is cool, take a small amount in your hands, press a piece of Fontina cheese in the center, and form a ball around it. Repeat until all the rice is used. Roll each ball in breadcrumbs to coat.
- 3
Parmesan Crema Directions
- 4
Make the Parmesan Crema
In a small saucepan, combine the heavy cream and garlic powder. Bring to a simmer over medium heat, then stir in the grated Parmesan cheese until melted and smooth. Season with salt to taste.