Arancini
With Mazola® Canola Oil
SERVING SIZE
10-12 Rice Balls
TOTAL TIME
1 Hour
SKILL LEVEL
Intermediate
Ingredients:
Risotto:
- 2 Tbsp Mazola canola oil
- 1/2 white onion
- 2 garlic cloves
- 1 1/2 cups Arborio rice
- 4 cups chicken stock
- 1/4 cup dry white wine
Arancini Balls:
- 2 eggs
- 1 1/2 cups breadcrumbs
- 1/2 cup grated parmesan cheese
- 2 Tbsp chopped Italian parsley
- Salt and pepper
- 1/2-3/4 cup cubed mozzarella
- 1/2 cup chopped prosciutto
- 4 cups Mazola Corn oil, for frying
Instructions:
- Prepare the risotto by sautéing onions and garlic in Mazola canola oil until translucent, about 5-7 minutes. Add the Arborio rice and toast for a minute. Add the white wine and stir until absorbed. Then add the chicken stock, 1/2 cup at a time, stirring continuously until absorbed each time, until the rice is cooked and tender. Remove from the heat and let cool completely.
- Once the rice is cooled, add to a bowl with eggs, 2/3 cup breadcrumbs, parmesan cheese, parsley, salt and pepper, and mix to combine.
- Form the arancini balls using clean hands, using approximately 1/2 cup rice mixture. Make a hole in the centre using your thumb, then add a cube of mozzarella and a small piece of prosciutto. Reshape the rice ball to cover the centre and set aside.
- Roll the rice balls in the remaining breadcrumbs.
- Heat Mazola corn oil in a large pot until 350F. Carefully fry the rice balls until golden brown, flipping over to ensure even cooking, about 6-8 minutes per ball.
- Remove using a slotted spoon and place on a wire rack to let excess oil drain.
- Serve warm with a marinara sauce, if desired.
