Who doesn’t want a bite that is crispy on the outside and cheesy on the inside?
Ingredients
32ozchicken broth
6Tbspsalted butter
1large white onion(small dice)
5black garlic cloves(minced)
1cup short-grained rice(like arborio)
2tspkosher salt
2tspred pepper flakes
¼ tspdried oregano
¼ cup dry vermouth
4ozheavy cream
Zest of 1 lemon
Juice of ½ lemon
½cup shredded parmesan cheese
½cup shredded cheddar cheese
½cup crumbled goat cheese
¼cup finely sliced chives
3cupspanko breadcrumbs(blended into small pieces)
1cupall-purpose flour
5whole eggs(whisked together)
48ozvegetable oil or frying oil
Salt & freshly ground black pepper(to taste)
Instructions
Bring chicken stock to a simmer in a sauce pot.
Turn off heat and cover with a lid.
Cook large white onion in 4 Tbsp whole butter for 10 minutes on medium heat.
Add black garlic cloves, short grained rice, kosher salt, red pepper flakes, dried oregano, and dry vermouth and stir to combine.
Ladle in one cup of chicken stock at first, stirring the rice after you add the stock until the first cup of stock has been absorbed by the rice.
Add another cup of stock, and again stir until the liquid is absorbed by the rice.
Repeat this process for roughly 15 minutes, adding more chicken stock until the rice is tender and pleasant to eat, and no excess liquid remains.
When the rice is fully cooked, stir in the heavy cream, lemon zest, lemon juice, shredded parmesan cheese, shredded cheddar cheese, crumbled goat cheese, and finely sliced chives.
Mix fully to incorporate all the ingredients.
Taste and adjust flavor with salt and freshly-ground black pepper.
When the flavor is to your liking, gently use your hands to roll the mixture into evenly-sized balls, bigger than a marble but smaller than a golf ball.
Place rolled balls onto a sheet tray lined with parchment paper.
Set up a station to perform the standard breading procedure:
Prepare a shallow container with a cup of flour, another shallow container with the whisked eggs, and a final container with the fine panko breadcrumbs.
Set up another sheet tray with parchment paper to serve as the landing pad for your breaded arancini.
Carefully dredge the exterior of the arancini in flour, then toss in the egg mixture, and then roll the product in the panko breadcrumbs.
Place breaded arancini on the sheet tray with parchment.
Bring oil to 350F in a pot suitable for frying.
Fry arancini until golden brown.
Drain on paper towels and serve hot, dipped in a spicy garlic aioli.
Notes
These arancini can be made and frozen in advance of being fried.