Cheesy Italian Arancini Rice Balls

• servings: 25 servings
• total time: 1 hour 30 minutes

Ingredients

2 tbsp butter

2 garlic cloves (, minced)

1 small onion (, finely diced, white, yellow, brown)

1 1/2 cups risotto rice (arborio)

1/2 cup white wine (or substitute with broth/stock or water)

3 1/2 cups chicken broth/stock

1 cup milk

1 egg

1 cup grated cheddar cheese

3/4 cup grated mozzarella cheese

2 1/2 tbsp finely chopped fresh parsley (, or 1 1/2 tbsp dried parsley, Note 1)

1/2 tsp salt

Pepper

1/2 cup plain flour

1/2 tsp salt

Black pepper

2 eggs

2 cups panko breadcrumbs

Cooking oil (I used vegetable oil)

Directions

Preheat oven to 180C/350F.

Melt butter in a skillet over medium heat. Add garlic and onion and cook for 5 minutes until soft.

Add rice and stir until grains turn translucent. Add wine and turn up the heat to medium high. Cook until liquid is mostly absorbed/evaporated.

Add chicken broth and milk. Stir, bring to simmer, cover, then transfer to oven. Baked, covered, for 30 to 40 minutes until all liquid is absorbed and rice is tender.

Remove from oven and allow to cool. Add Rice Mixture Ingredients and mix to combine. Cover and transfer to refrigerator for at least 3 hours or preferably overnight.

Coating

Mix flour, salt and pepper in a shallow bowl, eggs in another (lightly beaten) and panko in a third shallow bowl.

Measure out a level (packed) ice cream scoop of rice mixture (about 2 1/2 tbsp) and roll into a ball. (Note 2)

Roll in flour, then dredge in egg mixture, then coat in panko, pressing to coat. (Note 3) Repeat with remaining mixture.

Cook

In a medium saucepan, pour in 1"/2.5cm depth of oil and heat over medium high heat.

Toss in a breadcrumb and if it starts sizzling immediately, the oil is hot enough.

Carefully transfer a few balls into the hot oil, using a spoon. Turn frequently so they cook golden evenly, and when they are a deep golden brown, remove onto a paper towel lined plate to drain.

Repeat with remaining balls.

To Serve

Serve with Marinara Sauce (optional) (Note 4) sprinkled with finely chopped fresh parsley if desired.