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Sweet Pea Arancini

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Sweet Pea Arancini
  • Prep Time 1 hr 30 min
  • Total Time 3 hr 30 min
  • Servings 10
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Looking for an impressive make-ahead holiday appetizers? These deep-fried risotto balls are a sure-fire crowd-pleaser.

Ingredients

1
carton (32 oz) Progresso™ chicken broth (4 cups)
1/4
cup oil
1
small or medium onion, finely chopped
Kosher salt
1
cup uncooked Arborio rice
1
cup dry white wine
1
cup frozen sweet peas
4
oz shredded Parmesan cheese
Black pepper
Vegetable oil, for frying
2 1/2
cups Progresso™ plain panko crispy bread crumbs
1
egg
4
oz mozzarella cheese, cut into 3/4-inch cubes

Directions

  • 1 In 2-quart saucepan, heat broth to simmering.
  • 2 In 10-inch skillet, heat 1/4 cup oil. Cook onion and a pinch of salt in oil 5 to 7 minutes or until onion is soft and translucent. Add rice; cook and stir 1 minute. Add wine; cook and stir until it has all absorbed into rice.
  • 3 Add broth to skillet 1 cup at a time, stirring until it has all absorbed into rice. Stir in frozen peas; cook 1 to 2 minutes or until cooked through, then add Parmesan cheese and cook until it has melted. Add pepper and more salt to taste.
  • 4 Let cool in fridge at least 2 but no longer than 12 hours.
  • 5 In deep fat fryer or heavy saucepan, heat 2 inches oil to 360°F.
  • 6 While oil is heating, place 1 1/2 cups of the bread crumbs in medium bowl; season with salt and pepper.
  • 7 Mix egg and remaining 1 cup bread crumbs into risotto; scoop into 2-inch balls, pressing a cube of mozzarella cheese into center of each. Coat balls in bread crumbs, and fry in batches 3 to 5 minutes or until golden brown.
  • 8 Transfer to paper towels. Cool slightly, and serve.
Tips  

Make sure the broth and wine absorb fully into the rice. If the risotto is too wet, the balls run the risk of falling apart while frying.

Don’t feel the need to just stick to mozzarella as the filling. Try adding chopped cooked bacon, pancetta or other meat.

These are great served with red sauce.

Nutrition Information 
No nutrition information available for this recipe
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