Cheesy Italian Arancini Rice Balls

🥘 Ingredients

• ?parsley (dried)
  1.5 tbsp
• black pepper
• butter
  2 tbsp
• cheddar cheese
  1 c
• chicken broth/stock
  3.5 c
• eggs
  2
• garlic (minced)
  2 cloves
• ground black pepper
• milk
  1 c
• mozzarella cheese
  3/4 c
• onion (finely diced)
  1
• parsley (finely chopped)
  2.5 tbsp
• plain flour
  1/2 c
• risotto rice
  1.5 c
• salt
  1 tsp
• white wine
  1/2 c

Coating

• eggs (lightly beaten)
  2
• ground black pepper
• panko breadcrumbs
  2 c
• plain flour
  1/2 c
• salt
  1/2 tsp

Cook

• cooking oil
  (I used vegetable oil)

🍳 Cookware

• skillet
• saucepan

1. 1

   Melt butter in a skillet over medium heat. Add garlic and onion and cook for ⏱️ 5 minutes until soft.

   butter: 2 tbsp, garlic: 2 cloves (minced), onion: 1 (finely diced)
2. 2

   Add risotto rice and stir until grains turn translucent. Add white wine and turn up the heat to medium high. Cook until liquid is mostly absorbed/evaporated.

   risotto rice: 1.5 c, white wine: 1/2 c
3. 3

   Add chicken broth/stock and milk . Stir, bring to simmer, cover, then transfer to oven. Bake, covered, for ⏱️ 30-40 minutes until all liquid is absorbed and rice is tender.

   chicken broth/stock: 3.5 c, milk: 1 c
4. 4

   Remove from oven and allow to cool. Add cheddar cheese , mozzarella cheese , parsley or ?parsley , salt , ground black pepper , plain flour , salt , black pepper , eggs and mix to combine. Cover and transfer to refrigerator for at least ⏱️ 3 hours or preferably overnight.

   cheddar cheese: 1 c, mozzarella cheese: 3/4 c, parsley: 2.5 tbsp (finely chopped), ?parsley: 1.5 tbsp (dried), salt: 1/2 tsp, ground black pepper, plain flour: 1/2 c, salt: 1/2 tsp, black pepper, eggs: 2

Coating

1. 1

   Mix plain flour , salt and ground black pepper in a shallow bowl, eggs in another and panko breadcrumbs in a third shallow bowl.

   plain flour: 1/2 c, salt: 1/2 tsp, ground black pepper, eggs: 2 (lightly beaten), panko breadcrumbs: 2 c
2. 2

   Measure out a level (packed) ice cream scoop of rice mixture (about 2 1/2 tbsp) and roll into a ball.
3. 3

   Roll in flour, then dredge in egg mixture, then coat in panko, pressing to coat. Repeat with remaining mixture.

Cook

1. 1

   In a medium saucepan , pour in about 1"/2.5cm depth of cooking oil and heat over medium high heat.

   cooking oil: (I used vegetable oil)
2. 2

   Toss in a breadcrumb and if it starts sizzling immediately, the oil is hot enough.
3. 3

   Carefully transfer a few balls into the hot oil, using a spoon. Turn frequently so they cook golden evenly, and when they are a deep golden brown, remove onto a paper towel lined plate to drain.
4. 4

   Repeat with remaining balls.

To Serve

1. 1

   Serve with Marinara Sauce (optional) sprinkled with finely chopped fresh parsley if desired.