INSTRUCTIONS
1. First, add 4 tbsp of butter and a dash of olive oil to a pan on medium heat. Then add 3 cloves of minced garlic. Cook until tip fragrant then deglaze with ¼ cup white wine
2. Add 32oz of broth to a pot and it bring to a simmer.
3. Add your 1lb arborio rice and mix it together with the oil and garlic. Cook the rice until it's translucent (a few mins) then start adding your broth.
4. Continue adding broth slowly as it is absorbed. Mixing throughout. Do this until the rice is fully cooked. Turn the heat to low and add ¾ cup of parm and ¾ cup pecorino cheese & 3 more tbsp of butter. Season with salt, pepper and garlic/ onion powder.
5. Mix well then add your rice to a bowl. Let it cool then cover it with plastic wrap and put it into the freezer for another hour.
6. Once the rice is cool, form it into balls and add a piece of mozz in the middle. put them into the freezer while you prepare your breading ingredients.
7. Add ¾ cup of flour to one bowl, 3 scrambled eggs to another bowl, and 2 cups of bread crumbs to another bowl. Season each with salt and pepper.
8. Dunk your rice balls into the flour, then egg, then breadcrumbs then back into the egg and breadcrumbs. I like doing a double layer of breadcrumbs for an extra crunch!
9. Put your balls into the freezer for another hour then warm up your veggie oil. Once the oil is hot, add your Arancini balls and few at time.
10. Cook until golden brown then remove from the oil, hit with some sea salt and put them on a paper towel to soak up excess oil.
11. Serve with your favorite dipping sauce. I did a truffle garlic cream sauce. Top with more parmesan and enjoy!!
