Cheesy Italian Arancini Rice Balls

By Nagi | RecipeTin Eats · recipetineats.com

, Makes 25

Baked risotto mixed with cheddar and mozzarella, rolled into balls, breaded in panko and fried until golden.

prepPreheat oven to 350°F / 180°C
28 g butter	Cook garlic & onion 5 min	Toast rice, add wine, reduce	Add broth & milk, cover, bake 350°F / 180°C, 30-40 min	Cool, mix in egg, cheeses, parsley, seasoning	Chill at least 3 hrs or overnight	Roll rice into balls, flour, egg, panko	Fry in 1 in oil, 350°F / 175°C, until golden
2 garlic cloves, minced
1 small onion, finely diced
300 g risotto rice (arborio)
120 ml white wine (or broth/stock or water)
840 ml chicken broth/stock
240 ml milk
1 egg (for the rice mixture)
100 g grated cheddar cheese
75 g grated mozzarella cheese
2 1/2 tbsp finely chopped fresh parsley (or 1 1/2 tbsp dried)
1/2 tsp salt (for the rice mixture)
Pepper (for the rice mixture)
65 g plain flour	Mix flour, salt & pepper
1/2 tsp salt (for the flour)
Black pepper (for the flour)
2 eggs (for the egg wash)	Beat eggs
100 g panko breadcrumbs
Cooking oil, for frying (about 2.5 cm deep)

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