Measurements

• 1 cup Arborio rice
• 2 cups Chicken stock
• 1/2 cup grated Parmesan cheese
• 1/2 cup Mozzarella cheese, cubed
• 2 Eggs
• 1 cup Breadcrumbs
• 1/2 cup Flour
• 1 small Onion
• 2 cloves Garlic
• 2 tbsp Olive oil
• 2 tbsp Butter
• Salt to taste
• Black pepper to taste
• 2 tbsp chopped Parsley

Preparation Method

• Heat olive oil and butter in a pan over medium heat.
• Add onions and garlic, sauté until translucent.
• Add Arborio rice, stir to coat with oil.
• Gradually add chicken stock, stirring constantly until absorbed.
• Cook until rice is al dente, about 15-20 minutes.
• Stir in Parmesan cheese, salt, and pepper.
• Let the mixture cool, then stir in one beaten egg and parsley.
• Shape rice mixture into balls, inserting a cube of mozzarella in the center of each.
• Roll each ball in flour, then dip in beaten egg, and coat with breadcrumbs.
• Heat oil in a deep fryer or large saucepan to 350°F (175°C).
• Fry arancini in batches until golden brown, about 3-4 minutes.
• Drain on paper towels and serve warm.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.