Parmesan Arancini with Garlic and Parsley
Crispy risotto balls filled with Parmesan cheese, garlic, and parsley
Equipment
- deep frying thermometer
Ingredients
- 1½ cups arborio rice
- 2 tbsp. butter
- 1 tsp. kosher salt
- 2 beaten eggs
- 1½ cups Parmesan cheese
- 2 tbsp. minced parsley
- 2 cloves garlic
- 1 cup flour
- 2 cups breadcrumbs
- 4 cups vegetable oil
Instructions
- In a Dutch oven, bring 3 cups of water, the salt, and the butter to a boil. Add the rice and simmer uncovered, stirring frequently, until all the water is absorbed, about 20 minutes.
- Stir the eggs, cheese, parsley, and garlic into the rice. Spread the rice onto a large baking sheet and refrigerate for 30 minutes.
- In a large bowl mix together the flour with a cup of water, and whisk it until the lumps are gone. Fill a second bowl with the breadcrumbs.
- Form the rice into balls about the size of a clementine. Pick up one ball at a time and rub it all over with some of the flour and water mixture, and then roll it in the breadcrumbs until it is completely coated.
- In a Dutch oven, or large pot, heat one inch of oil to 350°. Fry 4 balls at a time, turning them once in the oil, until they are golden brown. It takes about 5 minutes, and then you can drain them on a wire rack. Make sure the oil heats up to 350° before you fry each batch.
- Serve plain or with marinara sauce.
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