Arancini Recipe

Directions

1. 1

   Prepare the Risotto

   In a saucepan, bring the chicken or vegetable broth to a simmer. In another pot, heat some olive oil over medium heat, add minced garlic and sauté until fragrant. Add Arborio rice and stir for 1-2 minutes. Gradually add broth, one ladle at a time, stirring frequently until the rice is creamy and al dente. Remove from heat and stir in Parmesan, Pecorino, Fontina, and Mozzarella. Let it cool.

2. 2

   Form the Arancini

   Once the risotto is cool, beat the eggs in a bowl. Take a small amount of the risotto mixture, form it into a ball, and make a small indentation. Place a small piece of Fontina cheese inside, then reshape it into a ball. Repeat until all the risotto is used.

3. 3

   Coating the Arancini

   In three separate bowls, set out the flour, beaten eggs, and breadcrumbs. Roll each risotto ball in flour, dip in the beaten eggs, and finally coat in breadcrumbs.

4. 4

   Frying

   In a deep pot, heat vegetable oil to 350°F (175°C). Fry the arancini in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.

5. 5

   Serve

   Serve hot with garlic aioli on the side for dipping.