Preparation Time: 20 mins
Cooking Time: 20 mins
Servings: 4 – 6
- Cheese stuffed rice balls from Rome.
- 3 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1/2 Cup Finely Chopped Onion
- 1 Cup Arborio Rice
- 1/2 Cup Dry White Wine
- 2 Cups Chicken Broth Mixed With 3 Cups Pureed Tomatoes, Heated
- Salt & Pepper
- 4 Tablespoons Finely Chopped Basil
- 1/2 Cup Grated Parmesan Cheese
- 1 Cup All-purpose Flour
- 2 Eggs Beaten With 1/3 Cup Milk
- 2 Cups Seasoned Breadcrumbs
- 6 Ounces Soft Melting Cheese Such As Scamorza, Brie, Fontina, etc. Cut Into Pieces
- Oil For Frying
- Heat the oil and butter in a heavy saucepan.
- Add the onions and cook until they are translucent.
- Add the rice and stir until it is well coated with the butter and oil mixture.
- Add the white wine, and stir continually over medium heat until it is absorbed.
- Start to add 1/2 cup of hot broth and tomato mixture, stirring as it is absorbed.
- Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth.
- Stir in the grated cheese and basil and season with salt and pepper.
- Refrigerate risotto, covered, for 8 hours, or overnight.
- Place the flour in one shallow bowl, the eggs and milk in another, and the breadcrumbs in a third bowl.
- Take a small handful of the rice and place in your palm creating an indentation in the center.
- Place a piece of cheese in the center, and wrap the rice around the cheese creating an oblong shape as shown in the photos.
- Continue to use up all the rice in the same manner making more arancini, placing the finished ones on a baking sheet.
- Take each rice ball and first roll in flour, then dip into the egg mixture, and finally roll in breadcrumbs.
- Return to the baking sheet, and continue to coat the remaining rice balls in the same manner.
- Heat the oil in a heavy saucepan to 375 degrees F.
- Fry 3 or 4 rice balls at a time until crisp and golden brown.
- Use a slotted spoon to remove from the oil, and place on a tray covered in paper towels in a warm oven.
- Continue to fry the remaining rice balls in the same fashion, then serve hot.
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