Recipe

Arancini With Peas And Mozzarella Recipe

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Ingredients

1/2 c freshly grated Parmesan cheese (2 oz)
1 1/2 oz mozzarella, cut into eighteen 1/2-inch dice
4 large eggs
1/4 c minced shallots
2 tbsps finely sliced parsley
Vegetable oil, for frying
1/2 c all-purpose flour
5 c chicken stock or canned low-sodium broth
18 fresh or frozen peas
2 tbsps unsalted butter
Kosher salt & freshly ground pepper
1 1/2 c arborio rice (10 1/2 oz)
1 c fine dry bread crumbs

Directions

Step #1 Bring the chicken stock to a simmer in a medium saucepan; keep warm.
Step #2 Melt the butter in a medium saucepan.
Step #3 Add the shallots & cook over moderate heat, until softened, stirring every once in awhile, about 3 mins.
Step #4 Add the rice & cook, stirring, for 4 mins.
Step #5 Add 1 c of the stock to the pan & cook, stirring carefully, until all the stock is absorbed.
Step #6 Add the remaining stock, & cook, stirring carefully, until the rice is al dente, 1/2 c at a time, about 25 mins.
Step #7 Stir in the Parmesan, 2 tsps of salt & 1/4 tsp of pepper.
Step #8 Transfer the risotto to a heatproof bowl & let cool for 10 mins.
Step #9 Stir in the parsley & 1 egg.
Step #10 Press a piece of plastic wrap directly onto the rice & put in the fridge the risotto for at least 4 hrs or, preferably, overnight.
Step #11 Line a baking sheet with wax paper.
Step #12 In a shallow bowl, beat the remaining 3 eggs.
Step #13 Put the flour & bread crumbs on separate plates.
Step #14 Spice up the bread crumbs with salt.
Step #15 Using moistened hands, form 1/4-c portions of the rice into 2-inch balls.
Step #16 Tuck a piece of mozzarella & a pea in the center of each rice ball & seal any holes.
Step #17 Set the balls on the baking sheet.
Step #18 Dredge the rice balls in the flour, tapping off any excess.
Step #19 Working with 1 at a time, then coat with bread crumbs, dip each ball in the egg, rolling & pressing it into a compact ball.
Step #20 Heat 1/2 inch of vegetable oil In a large-ish cast-iron skillet.
Step #21 When the oil is very hot, turning, add all of the rice balls & cook over moderate heat, until golden & crisp all over, about 8 mins.
Step #22 Drain the balls on paper towels, then transfer to a large platter.
Step #23 Sprinkle top the arancini lightly with salt & serve.
Enjoy the Arancini with Peas & Mozzarella recipe

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