Mozzarella Arancini

Preparation

• Risotto

  • In a pot over medium heat, soften the onion in the oil. Add the rice and cook 1 minute, stirring to coat in the oil. Add the wine and let reduce until almost dry.
  • Add the hot chicken broth, about 1 cup (250 ml) at a time, stirring frequently until the liquid is completely absorbed before adding more broth. Season with pepper and a small amount of salt. Cook 25 to 30 minutes or until the rice is tender. Add more broth as needed. Add the Parmesan and stir until completely melted.
  • Spread the risotto out on a baking sheet and cover with plastic wrap. Let cool and refrigerate 1 hour or until completely chilled.

• Arancini

  • Preheat the oil in a deep fryer to 375°F (190°C). Line a baking sheet with paper towels.
  • In a shallow dish, place the flour. In a second shallow dish, lightly beat the eggs. In a third shallow dish, place the breadcrumbs.
  • Using a spoon, scoop up about 1 tbsp of the risotto for each arancini and form into a ball with your hands. Insert one cube of the cheese into the centre of each arancini and reform into a ball.
  • Coat the arancini in the flour, shaking off any excess. Dip into the beaten eggs, letting the excess drip off. Then press into the breadcrumbs and coat well.
  • Fry 10 arancini at a time in the hot oil or just until nicely golden, about 2 minutes. Watch out for splattering. Drain on the paper towels.
  • Arrange on a serving platter and serve with rapini pesto, if desired.