Arancini di Riso

Name: Arancini di Riso
Ingredients: Vegetable oil, for deep-frying; 2 large eggs, beaten to blend; 2 cups Risotto with Mushrooms and Peas, recipe follows, cooled; 1/2 cup grated Parmesan; 1 1/2 cups dried Italian-style bread crumbs; 2 ounces mozzarella, cut into 1/2-inch cubes; Salt; 8 cups canned low-salt chicken broth; 1/2 -ounce dried porcini mushrooms; 1/4 cup unsalted butter; 2 tablespoons olive oil; 2 cups finely chopped onions; 10 ounces white mushrooms, finely chopped; 2 garlic cloves, minced; 1 1/2 cups Arborio rice or short-grain white rice; 2/3 cup dry white wine; 3/4 cup frozen peas, thawed; 2/3 cup grated Parmesan; Salt and freshly ground black pepper, optional

19 ingredients

33 steps

Ingredients

Vegetable oil, for deep-frying
2 large eggs, beaten to blend
2 cups Risotto with Mushrooms and Peas, recipe follows, cooled
1/2 cup grated Parmesan
1 1/2 cups dried Italian-style bread crumbs
2 ounces mozzarella, cut into 1/2-inch cubes
Salt
8 cups canned low-salt chicken broth
1/2 -ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional

Directions

1

Pour enough oil in a heavy large saucepan to reach the depth of 3 inches.
2

Heat the oil over medium heat to 350 degrees F.
3

Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine.
4

Place the remaining breadcrumbs in a medium bowl.
5

Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls.
6

Insert 1 cube of mozzarella into the center of each ball.
7

Roll the balls in the bread crumbs to coat.
8

Working in batches, add the rice balls to the hot oil and cook until brown and heated through, turning them as necessary, about 4 minutes.
9

Using a slotted spoon, transfer the rice balls to paper towels to drain.
10

Season with salt.
11

Let rest 2 minutes.
12

Serve hot.
13

Bring the broth to a simmer in a heavy medium saucepan.
14

Add the porcini mushrooms.
15

Set aside until the mushrooms are tender, about 5 minutes.
16

Keep the broth warm over very low heat.
17

Melt the butter in a heavy large saucepan over medium heat.
18

Add olive oil.
19

Add the onions and saute until tender, about 8 minutes.
20

Add the white mushrooms and garlic.
21

Using a slotted spoon, transfer the porcini mushrooms to a cutting board.
22

Finely chop the mushrooms and add to the saucepan.
23

Saute until the mushrooms are tender and the juices evaporate, about 5 minutes.
24

Stir in the rice and let it toast for a few minutes.
25

Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes.
26

Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes.
27

Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth).
28

Stir in the peas.
29

Mix in the Parmesan.
30

Season with salt and pepper, to taste.
31

Yield: 6 servings
32

Prep Time: 10 minutes
33

Cook Time: 1 hour