Name: Mini Arancini
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 24
Ingredients: 2 c. reduced-sodium chicken broth; c. arborio rice; 1/4 c. minced onion; 2 tbsp. unsalted butter; 1 clove garlic; c. grated Parmesan cheese; 1/2 tsp. Freshly ground black pepper; 3 large eggs; 2 oz. Fontina cheese; 1/2 c. all-purpose flour; 1 c. plain dried breadcrumbs; vegetable oil; Warm marinara sauce

Step 1Bring broth to a boil in a medium saucepan. Stir in rice, onion, butter, and garlic. Cover, reduce heat to low, and cook until rice is tender, about 18 minutes. Remove from heat and stir in Parmesan and pepper. Cool slightly, then stir in 3 tablespoons of the beaten eggs. Refrigerate 2 hours.

Step 2With wet hands, shape rice mixture into 24 balls (about 1 rounded tablespoon each). Tuck a cube of Fontina into the center of each ball and re-roll until cheese cubes are embedded in rice.

Step 3Place flour and breadcrumbs on separate sheets of waxed paper. Roll each ball in flour, then dip into eggs, letting excess drip off. Then roll in breadcrumbs, coating evenly. Transfer balls to a baking sheet lined with waxed paper. (Make-ahead tip: At this point, freeze until firm, then transfer balls to a freezer bag and freeze up to 1 month. Thaw rice balls in refrigerator before frying.)

Step 4Place a baking sheet in oven and heat to 200 degrees F. Heat 2 inches of oil in a heavy saucepan to 350 degrees F. Deep-fry balls, 6 at a time, until golden brown, about 3 minutes per batch. Drain on paper towels and transfer to baking sheet in oven to keep warm while frying remaining balls. Serve with warm marinara for dipping.

Mini Arancini

Ingredients

Directions

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