Arancini

Arancini is my absolute favorite. It is essentially risotto that is chilled, rolled, breaded and fried.

Ingredients

• 1 1/2 cups arborio rice

• 2 garlic cloves, grated

• 4 cups chicken stock

• 1/4 cup parmesan cheese

• 1 teaspoon salt
• 1/2 teaspoon ground white pepper

• 1 tablespoon butter

• 1 tablespoon Nocellara del Belice Italian Extra Virgin Olive Oil

• 2 eggs, beaten

• 1 cup panko bread crumbs

• 1 cup flour

• 3 cups peanut oil for frying

Instructions

1. Heat butter and olive oil in a pot over medium heat. Add the garlic and cook for a minute. Add the rice, salt and pepper and toast for 1 minute. Slowly add the chicken stock about 1/2 cup at a time, stirring frequently and adding more once absorbed. Once the rice is tender, add the parmesan cheese. Spread on a sheet pan and chill for 2 hours.

2. Roll the chilled risotto into 1 inch balls and freeze for 1 hour.

3. Heat 2 inches of avocado oil in a pot for frying.

4. Coat the balls in flour, egg, then bread crumbs. Fry until golden brown, about 5 minutes total.

Takes 4 hours (3 hours chilling)

Serves 6-8