Garlic Arancini

Instructions

1. 1

   Heat the vegetable broth in a separate pot and keep it warm. In a large pan, warm 30 ml of olive oil and sauté the minced garlic until fragrant, about 1 minute, being careful not to brown it.

   Tip: Don't let the garlic burn or it will taste bitter. Keep the heat at medium.

2. 2

   Add the arborio rice to the garlic and stir constantly for 2 minutes until the grains are coated and slightly translucent at the edges.

   Tip: This toasting step helps the rice achieve a better texture in the final arancini.

3. 3

   Pour in the white wine and stir until it's mostly absorbed. Begin adding the warm broth one ladle at a time, stirring frequently and waiting until each addition is absorbed before adding the next, about 18 minutes total.

   Tip: Patience here is key. The constant stirring releases the starch that makes the risotto creamy.

4. 4

   When the rice is creamy and tender, remove from heat and stir in the butter and grated parmesan cheese. Season with salt and pepper, then spread the risotto on a baking sheet to cool for at least 30 minutes or until cool enough to handle.

   Tip: Cooling the risotto completely makes it much easier to shape into balls.

5. 5

   Once cooled, wet your hands slightly and form the risotto into balls about the size of golf balls, pressing a cube of mozzarella into the center of each one and sealing the rice around it.

   Tip: Wet hands prevent sticking. If the risotto seems too soft, refrigerate it for 15 minutes before shaping.

6. 6

   Whisk the eggs in a shallow bowl. Place the panko breadcrumbs in another shallow bowl. Roll each arancini ball in the beaten egg, then coat thoroughly with panko breadcrumbs.

   Tip: Double coating with egg and breadcrumbs ensures an extra crispy exterior.

7. 7

   Heat the remaining 30 ml of olive oil in a large skillet over medium high heat. Working in batches to avoid crowding, fry the arancini for 3 to 4 minutes per side until golden brown and crispy all over.

   Tip: Don't move them around too much while frying. Let them develop a golden crust before turning.

8. 8

   Transfer the finished arancini to a paper towel lined plate to drain any excess oil. Serve warm, preferably with marinara sauce for dipping or a sprinkle of fleur de sel.