Egg-Free Arancini (Rice Balls)

Ingredients

• 1 cup Arborio Rice
• 4 cups Vegetable Broth
• 1/2 cup Onion
• 2 tablespoons Butter (Dairy)
• 1/2 cup Parmesan Cheese
• 4 ounces Mozzarella Cheese
• 1/2 cup Frozen Peas
• 1/2 cup All-Purpose Flour
• 1/2 cup Milk (Dairy)
• 1 cup Breadcrumbs
• 3 cups Vegetable Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1In a saucepan, sauté finely chopped onion in butter until softened.
2. 2Add arborio rice and cook for 2 minutes, stirring constantly.
3. 3Gradually add warm vegetable broth, one cup at a time, stirring until each addition is absorbed before adding the next.
4. 4Cook until the rice is creamy and al dente, about 20 minutes.
5. 5Stir in parmesan cheese, salt, and pepper. Let cool completely.
6. 6Cut mozzarella into small cubes. Stir in frozen peas.
7. 7Shape cooled risotto into balls, pressing a few mozzarella cubes into the center of each ball.
8. 8Mix flour and milk into a smooth batter.
9. 9Dip each rice ball into the batter, then coat evenly with breadcrumbs.
10. 10Heat vegetable oil in a deep pot to 350°F (175°C).
11. 11Fry arancini in batches until golden brown, about 3-4 minutes per batch.
12. 12Drain on paper towels and serve warm.

Substitutions

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