- 1/2 bulb fennel, finely chopped
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 2 tablespoon (30 ml) olive oil
- 1/2 cup (125 ml) arborio rice
- 2 tbsp (30 ml) Pastis liqueur (Pernod)
- 1 3/4 cups (430 ml) hot chicken broth
- 1/2 cup (125 ml) finely grated Parmesan cheese
- 1/2 cup (125 ml) flour
- 1 egg, lightly beaten
- 1 tablespoon (15 ml) water
- 1/2 cup (125 ml) breadcrumbs
- Salt and pepper
- Oil for frying
- 1/3 cup (75 ml) mayonnaise
- 1/4 teaspoon (1 ml) ground fennel seeds
- In a saucepan, soften the fennel, onion and garlic in the oil. Season with salt and pepper. Add the rice and cook for 1 minute, stirring, to coat the rice with the oil. Deglaze with the Pastis liqueur and cook over medium heat, stirring frequently until the liquid is completely absorbed.
- Add one ladle of broth at a time. Bring to a boil and simmer, stirring frequently until the liquid is completely absorbed before adding broth.
- After about 20-25 minutes of cooking and stirring, the rice should be tender. Add half of the cheese and stir until melted. Adjust the seasoning. Spread the risotto on a baking sheet. Cover with plastic wrap. Cool and refrigerate for about 2 hours or until completely chilled.
- Preheat the oil in the deep fryer to 190°C (375°F). Line a baking sheet with paper towels.
- Place the flour in a deep plate, the egg and water in a second plate and the breadcrumbs and remaining cheese in a third.
- With a spoon, scrape about 15 ml (1 tbsp) of risotto for each arancini and shape into a ball with your hands. Flour and dip in the egg mixture, drain well, then coat in the breadcrumb mixture.
- Fry in the oil, about 8 balls at a time, until golden brown, about 2 minutes. Drain on the baking sheet.
- On a serving platter, place each arancini on about 2.5 ml (1/2 teaspoon) of mayonnaise and insert a toothpick.
- In a bowl, blend the ingredients. Season with salt and pepper.
Can be prepared the day before. Reheat in oven at the last moment.