Mini Arancini

Ingredients

  • 2 cup(s) reduced-sodium chicken broth
  • 2/3 cup(s) arborio rice
  • ¼ cup(s) minced onion
  • 2 tablespoon(s) unsalted butter
  • 1 clove(s) garlic, minced
  • 2/3 cup(s) grated Parmesan cheese
  • ½ teaspoon(s) freshly ground black pepper
  • + 6 more ingredients
    • 3 large eggs, beaten
    • 2 ounce(s) Fontina cheese, cut into 24 (½ inch each) cubes
    • ½ cup(s) all-purpose flour
    • 1 cup(s) plain dried breadcrumbs
    • Vegetable oil, for frying
    • Warm marinara sauce, for dipping

1. Bring broth to a boil in a medium saucepan. Stir in rice, onion, butter, and garlic. Cover, reduce heat to low, and cook until rice is tender, about 18 minutes. Remove from heat and stir in Parmesan and pepper. Cool slightly, then stir in 3 tablespoons of the beaten eggs. Refrigerate 2 hours. ...

View full recipe at SpringPad

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