Risotto Arancini
- 2 cups Medium Grain Rice
- 1 Medium Onion, Diced
- 1 Garlic Clove, Diced
- 2 teaspoons Olive Oil
- ½ Cup Sherry
- 6 Cups Chicken Stock
- ½ Cup Heavy Cream
- ½ Cup Grated Parmesan Cheese
- 1 Tablespoon Parsley, Chopped
- 1 Tablespoon Oregano, Chopped
- 2 Cups Chopped Spinach
- 1 teaspoon olive oil
- Salt
- ½ Medium Onion, Diced
- ½ lb Buffalo Mozzarella
- 2 Cups All-Purpose Flour
- 3 Tablespoons Italian Seasoning
- 2 Cups Panko Bread Crumbs
- 2 Large Eggs, Beaten
- Vegetable Oil
- Marinara Sauce, Heated
In a stock pot, combine olive oil, onion and garlic and sautee over medium heat until onions are translucent. Add rice and stir until rice just starts to brown and develop a nutty flavor. Deglaze the pan with sherry.
Begin adding chicken stock one cup at a time, stirring constantly. This develops the starches in the rice, leading rich, creamy risotto. The risotto should cook for about 30-40 minutes until all of the liquid has been absorbed. Stir in the heavy cream, parmesan cheese, parsley and oregano.
Remove risotto from heat and let cool to room temperature.
In a small sautee pan, sautee spinach, onions and olive oil until onions are soft and spinach is wilted. Salt to taste.
When risotto has cooled, wet your hands with water and put approximately one large tablespoon of rice in your hands and begin to roll into a ball. Once the ball is nearly formed , make a hole in the center and add a ¼ cube of mozzarella and ½ teaspoon of spinach. Form the risotto around the hole so that the center is completely enclosed. Repeat until all risotto has been used.
Place all purpose flour, eggs and panko bread crumbs with Italian seasoning in three separate bowls.
Roll each ball in flour, shaking off any extra, dip in eggs and then roll in Panko mixture.
Fill a deep, high-sided sautee pan with 2 inches of vegetable oil and place over medium-high heat. Carefully add small batches (about 6) risotto balls to the oil, turning so that each side is cooked to a crisp golden brown. Cooking will take about 3-4 minutes.
Remove from the pan with a slotted spoon, and place on paper towels or a paper bag to absorb excess oil.
Serve immediately with marinara sauce.
Serves 8-10
