Arancini (Risotto Croquettes)

My mother used to make this recipe but its rather time consuming so they were only made on special occasions. These small balls of risotto are stuffed with mozzarella cheese and deep fried. AMAZING. I'm sharing this at the request of a friend who finds them addicting. 

Arancini

3 cups canned low-salt Chicken broth

1 tablespoon unsalted butter

1/2 a medium onion, chopped

1 1/4 cup arborio rice

1/3 cup dry white wine

1/2 cup parmesan 

2 large eggs

All-purpose flour

2 cups finely ground bread crumbs

2/3 cup finely diced whole-milk mozzarella cheese

Vegetable oil (for frying)

Bring broth to a boil. Remove from heat and cover. Melt the butter in a medium sauce pan over medium-low heat. Add onions; saute for 4 minutes. Add rice; stir 1 minute. Add wine and stir until absorbed, about 1 minute. Add 1/2 cup of broth and simmer until liquid is absorbed; stirring often. Cook until the rice is just tender and the risotto is creamy adding 1/2 cup of broth at a time stirring frequently and allowing each addition of broth to be absorbed before adding the next, about 25 minutes. Mix in the parmesan. salt and pepper to taste. cool completely. Mix in 1 egg. Cover and chill.

Place flour in one bowl. Put remaining egg in another bowl and beat well. Place bread crumbs in another bowl. Using moistened hands, shape a 1/4 cup of cold risotto into a ball. Poke a hole into the center of the ball and fill with about a teaspoon of mozzarella. Press risotto over filling. Coat the rice balls in coating starting with the flour, then the egg, then the bread crumbs. Place on rack to dry. Repeat process with remaining risotto. Allow rice balls to stand for at least 30 minutes. 

Bring about 1 1/2 inches of oil to 360 *F in a heavy medium pot. Fry the balls, 3 at a time, until golden brown and crusty, turning once, about 2 minutes. Drain on paper towel. Serve hot or at room temperature. 

Bon Appetit,

Tylor