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Made from leftover risotto, arancini is rolled into balls, dredged in breadcrumbs, and deep fried until golden and crisp. These ones have a four-cheeze center and will do nothing but delight the people you make them for! To request this recipe in industrial servings and measurements, email firstname.lastname@example.org.
Melt the butter in a large pan over medium-low heat. Add the chopped onion and cook until transparent, then add the rice and stir to combine.
Cook the rice for about 2 minutes. Add the wine and stir occasionally, cooking until it has mostly evaporated, about another 2 minutes.
Add the broth ½ cup at a time, stirring frequently over a low simmer as not to let the rice cook too quickly. Keeping the rice moist, let it absorb the broth before adding more.
Cook for approximately 20 minutes or until rice is al dente — firm to the bite, not mushy — and its consistency is moist and creamy. Season with salt and pepper to taste.
Remove from heat and stir in the cheese. Serve and enjoy. Chill your leftovers in the fridge overnight to make arancini!
Divide the chilled risotto into 16 equal portions. Before working with the risotto, wet your hands with water. Divide one part of risotto in half and press firmly into your palm to form a patty.
Place a small amount of Italian 4 Cheeze Blend Shreds in the center of the patty. Place the remaining half of the risotto on top of the cheeze, and (again with very wet hands) pack the risotto as tightly as you can and roll it into a ball. Set the filled risotto ball on a parchment-lined baking sheet.
Repeat with the remaining 7 parts of the risotto. Place the baking sheet in the refrigerator for 25 minutes or freezer for 15 minutes until risotto balls are firm.
Place the gluten-free flour blend in a shallow bowl and the egg wash in another shallow bowl. In a third shallow bowl, mix the breadcrumbs with oregano. Take the risotto balls out of the refrigerator or freezer.
Dredge each ball in the flour and shake off the excess. Coat it in dissolved starch, allowing any excess to drip off, and finally, roll ball in the breadcrumbs until well-coated on all sides. Return balls to the baking sheet. Place the coated balls in the refrigerator while you heat up the oil.
In a medium-sized heavy-bottom pot or fryer, heat about 3-inches of frying oil over medium-high heat. Clip a deep-fry/candy thermometer to the side of the pot or fryer and bring the oil to 375°F.
Remove the risotto balls from the refrigerator, and fry in small batches until cooked through and golden brown, about 6 minutes. Transfer the risotto balls to a paper towel-lined plate and serve warm with tomato sauce on the side.
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