Arancini with Green Peas and Mozzarella
Appetizers • Italian
Description
The filling for arancini is most often made from meat, vegetables, cheese, and seafood.
Ingredients
- Butter 2 tablespoons
- Chicken Broth 5 cups
- Shallot 0 oz
- Arborio rice 1½ cups
- Coarse Salt to taste
- Grated Pecorino Pepato Cheese 0 oz
- Ground Black Pepper to taste
- Chopped Sage Leaves 2 tablespoons
- Wheat Flour ½ cup
- Breadcrumbs 5 oz
- Chocolate eggs 4 pieces
- Frozen green bean pods 0 oz
- Melted Cheese 0 oz
- Vegetable Oil to taste
Step-by-Step Guide
Step 1
In a small saucepan, bring the broth to a boil and keep warm.
Step 2
In a pot, melt the butter, add the chopped shallot, and sauté over medium heat until soft, about 3 minutes. Add the rice and cook, stirring, for another 4 minutes.
Step 3
Add 1 cup of broth and cook, stirring, until all the liquid evaporates. Continue cooking this way, adding small amounts of broth and stirring, until the rice is cooked, about 25 minutes. Then stir in the Parmesan, 2 teaspoons of salt, and 0.25 teaspoons of pepper.
Step 4
Transfer the risotto to a bowl and cool for 10 minutes. Stir in the parsley and 1 egg. Cover the rice with a piece of plastic wrap, placing it directly on the rice, and refrigerate for 4 hours or overnight.
Step 5
Line a baking sheet with parchment paper. In one bowl, beat the remaining eggs, in another bowl, place the breadcrumbs, lightly salting them, and in the third bowl, place the flour. With wet hands, roll the rice into balls about 5 cm in diameter. Cut the mozzarella into small pieces. Place a piece of cheese and 1 pea in the center of each rice ball. Seal tightly. Place on the baking sheet.
Step 6
Taking one ball at a time, first coat it in flour, then in egg, and finally in breadcrumbs, pressing lightly.
Step 7
Heat 1.5 cm of vegetable oil in a skillet. Add the balls and fry until golden brown over medium heat for about 8 minutes. Transfer to paper towels, then place on a serving dish. Lightly salt and serve.
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