Ingredients:
- 16 oz Arborio Rice
- 6 oz Red onion
- 2 T blended oil
- 32 oz vegetable stock or water
- 4 oz white wine (optional)
- 255 oz Water
- 10 oz shredded cheese blend
Breading station:
- All Purpose Flour
- 2 eggs scrambled but raw
- Herb bread crumb mixture
I enjoy adding diced chicken chorizo sausage to the center of the arancini and serving with a bacon, onion and basil homemade tomato sauce.
Cooking Method:
- Heat the oil and saute the onions in a pot until they begin to sweat
- add the rice in a pot for a minute
- add the white wine and let reduce by half
- Add the stock (or water) slowly and stir occasionally until all the liquid has been absorbed
- When Arborio rice is cooked, add in the shredded cheese
- place the risotto on sheet tray and let cool
- Place a 1.5 oz ball of Arborio rice and place an indentation in the middle (this is where the added filling will go)
- add desired filling
- Begin to work the sizes of the Arborio around until a ball is formed.
- Roll in the traditional breading method, (flour, egg, bread crumbs)
- Fry to serve