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Ingredients
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Arancini
Whipped Parmesan
Method
Making Arancini
- 1
Prepare the Risotto
In a saucepan, bring the vegetable broth to a simmer over medium heat. In a separate large pot, add Arborio rice and toast it for 1-2 minutes. Gradually add the hot broth, one ladle at a time, stirring frequently until the liquid is absorbed. Repeat this process until the rice is creamy and cooked through, about 18-20 minutes.
- 2
Add Cheese and Seasoning
Once the rice is cooked, remove it from heat and stir in grated Parmesan cheese, cracked black pepper, and salt. Allow the mixture to cool slightly, then mix in the beaten egg.
- 3
Form the Arancini
Once the rice mixture is cool enough to handle, take a small handful and form it into a ball (about the size of a golf ball). Repeat this until all the mixture is used.
- 4
- 5
Fry the Arancini
In a large pot or deep fryer, 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.
Making Whipped Parmesan
- 6
Combine Ingredients
In a mixing bowl, combine grated Parmesan cheese and heavy cream. Season with salt to taste.
- 7
Whip the Mixture
Using an electric mixer, whip the mixture until light and fluffy, about 2-3 minutes. Adjust seasoning if needed.