Arancini

Ingredients

• 3 C. ARBORIO RICE

• 1 T. OLIVE OIL

• 3-4 GLOVES GARLIC, FINELY CHOPPED

• 7 LARGE EGGS

• 2 C. FRESHLY GRATED PARMIGIANO-REGGIANO CHEESE

• 2 C. ITALIAN STYLE BREADCRUMBS

• 2/3 C. FINELY CHOPPED FRESH FLAT LEAF PARSLEY

• 1 T. SALT

• 1 T. PEPPER

• 2-3 T. GROUND FENNEL

• 1 LB FRESH BUFFALO MOZZARELLA, CUT INTO ½ INCH CUBES

• 6-8 C. OLIVE OIL OR CANOLA OIL FOR FRYING (I PREFER O.O.)

• MARINARA SAUCE OF YOUR CHOICE

Instructions

1. Place rice and 6 cups of water in a large pan; bring to a boil.

2. Reduce heat to med-low and cook, covered, stirring often until water is completely absorbed, about 20-25 minutes.

3. Transfer to a large bowl; set aside to cool.

4. Sauté garlic in 1 T. olive oil for about 2 minutes.

5. Remove from heat and set aside.

6. Stir 4 eggs into cooled rice.

7. Add Parmigiano, parsley, sauteed garlic, salt, pepper, and fennel and now get your hands in there and mix, then start forming rice balls about 2-2 ½ inches thick.

8. Make an indentation in each ball.

9. Fill each ball with a cube of buffalo mozzarella and then press together to enclose.

10. Place rice balls on parchment lined baking sheet.

11. Repeat process until all rice mixture is used.

12. Beat remaining eggs in a medium bowl.

13. Place breadcrumbs in another bowl.

14. Dip rice balls into egg mixture and then coat well with breadcrumbs.

15. Return them to parchment lined baking sheet.

16. Heat about 5 inches of oil in a Dutch oven to 350 degrees.

17. Use a slotted spoon to gently lower rice balls individually in hot oil.

18. Cook rice balls, turning until brown and crispy on all sides, about 2-3 minutes.

19. Transfer to a wire cooling rack, then serve immediately with your choice of Marinara sauce. May I suggest ChefMel’s?