Brent Wagner
Up & Out

Arancini Balls

This is my absolute favorite appetizer on earth! My boyfriend’s mother made these the first time I went home to meet the parents, and I was immediately hooked on her cooking. I recommend serving these with marinara sauce (from a jar or homemade). You’re welcome!

<h4-tag>Rice mixture</h4-tag><span-key>2 tbsp</span-key><span-value>olive oil</span-value><span-key>1</span-key><span-value>medium onion, diced</span-value><span-key>2</span-key><span-value>cloves garlic, minced </span-value><span-key>1 pkg</span-key><span-value>sliced mushrooms, diced small</span-value><span-key>1 ½ cup</span-key><span-value>arborio rice</span-value><span-key>¾ cup</span-key><span-value>white wine</span-value><span-key>1 cup</span-key><span-value>vegetable stock</span-value><span-key>1 tbsp</span-key><span-value>butter </span-value><span-key>3 tbsp</span-key><span-value>grated Parmesan cheese</span-value><span-key>-</span-key><span-value>Salt and pepper to taste</span-value><h4-tag>Arancini balls</h4-tag><span-key>-</span-key><span-value>Flour</span-value><span-key>-</span-key><span-value>Panko bread crumbs </span-value><span-key>2</span-key><span-value>eggs </span-value><span-key>10-13</span-key><span-value>small cubes of mozzarella</span-value><span-key>-</span-key><span-value>Olive oil, to fry</span-value>




<h4-tag>Rice mixture</h4-tag><span-p>
In a pan, heat olive oil and sauté onion, garlic, and chopped mushrooms.
Pour in rice and stir.
Add white wine and stir until absorbed, then add the vegetable stock and stir.
Allow to cook for 15-18 minutes. If liquid is absorbed and rice is not done, add more stock.
Turn off the heat, stir in butter and Parmesan.
Sprinkle with salt and pepper to taste. Allow to cool, then cover and put in the refrigerator.
Allow mixture to sit in the refrigerator for at least 5 hours or overnight.
</span-p><h4-tag>Arancini balls</h4-tag><span-p>
Place flour and bread crumbs on two separate plates.
Beat eggs in a bowl.
Place some of the rice mixture in your hand and flatten it into your cupped hand (don’t make it too thin).
Place a piece of mozzarella in the center in the rice “cup.” Close the rice around the cheese, and shape it into a ball.
Coat each ball with flour, dip in egg, and then roll in panko crumbs.
Heat some olive oil in a pan until hot. Add balls and cook quickly, turning often until all sides are brown.  
Serve plain or topped with your favorite tomato sauce.
Note: You can freeze or refrigerate these after they are fried. Reheat from frozen on a baking sheet in 400℉/200℃ oven for 20-30 minutes.</span-p>

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