Arancini With Peas And Mozzarella

Ingredients

  • 5 cups chicken stock or canned low-sodium broth
  • 2 tablespoons unsalted butter
  • 1/4 cup minced shallots
  • 1 1/2 cups arborio rice (10 1/2 ounces)
  • 1/2 cup freshly grated Parmesan cheese (2 ounces)
  • Kosher salt and freshly ground pepper
  • 2 tablespoons finely chopped parsley
  • 4 large eggs
  • 1/2 cup all-purpose flour
  • 1 cup fine dry bread crumbs
  • 1 1/2 ounces mozzarella, cut into eighteen 1/2-inch dice
  • 18 fresh or frozen peas
  • Vegetable oil, for frying

Description

My Calabrian Grandmother Always Used Plain White Rice To Make Her Incredible Arancini (rice Balls), But I Prefer To Cook With Plump Arborio Because I Think It Makes The Insides Creamier.--Grace Parisi, Test Kitchen Associate

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