- 5 1/2 cups chicken broth
- 4 tbsp unsalted butter, divided (you will need 2 tbsp in two separate steps)
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 5 cloves garlic, minced
- 2 cups Arborio rice
- zest of 1/2 lemon
- 1/2 cup freshly grated parmesan cheese
- juice of 1 lemon
- 1/2 cup frozen sweet peas
- salt & pepper to taste
for the arancini:
- 2 eggs
- 1-2 cups italian breadcrumbs
- 1 cup flour
- fresh mozzarella, cubed
Bring the chicken stock to a gentle simmer, then keep on low heat.
In a separate large pan over medium heat, add 2 tbsp butter, olive oil, and onion. Saute for 6-8 minutes, until onion is translucent. Add in the garlic and cook for another minute.
Add the rice and lemon zest and cook for another few minutes, until the rice starts to become opaque.
Begin adding the stock into the rice mixture about a 1/2 cup at a time, stirring continuously until the liquid is mostly absorbed. Continue until all the liquid is added and the rice is creamy and soft. The texture you want in the end is that of a creamy pasta.
Stir in the parmesan, other 2 tbsp of butter, lemon juice, and peas. Let the peas cook until warm, about 3-4 minutes. Season with salt and pepper to taste.
Now you CAN stop here and enjoy the risotto as is, or you can continue and make arancini!
First, you’ll need to line a baking sheet with parchment paper (or spray well with oil). Spread the risotto onto the baking sheet in an even layer and refrigerate until completely cool.
Prep your breading station by putting the breadcrumbs, flour, and beaten eggs in to separate bowls. Season all 3 with Italian season.
Cube mozzarella into small, even pieces. Take a handful of risotto and wrap around the mozzarella, packing it tightly until it’s in a ball. I like to make mine about the same size as a golf ball.
Bread your arancini, first in flour, then eggs, then breadcrumbs until completely coated. Fry them in 350 degree oil or in an air fryer until golden brown and crispy (make sure you spray them all over with oil before air frying).