Ingredients

• 1 small onion, diced

• 4 cups chicken stock plus 2 cups water rinsed from stock container

• 2 tablespoons butter

• 2 teaspoons minced garlic

• 1 ½ cups Arborio rice

• ½ cup dry white wine

• Salt, to taste

• Black pepper, to taste

• ½ cup grated parmesan cheese

• 2 eggs

• ½ cup Italian breadcrumbs

• ½ cup flour

• 4 ounces gruyere cheese, cubed into ¼ inch size pieces

Steps

Prepare the risotto

1. Pour 4 cups of chicken stock and 2 cups of water rinsed from the stock container into a pot

2. Turn the stove heat on medium and bring the liquid to a low simmer

3. Add 2 tablespoons of butter and 1 small diced onion to a saute pan 

4. Turn the stove on medium heat, allow the butter to melt and saute the onion until it is soft and translucent 

5. Add 2 teaspoons of minced garlic and stir and saute for 30 seconds

6. Add in 1 ½ cups of Arborio rice, stirring to coat with butter and cook for 1 minute 

7. Pour in ½ cup dry white wine and cook for 2 minutes until the wine evaporates 

8. Reduce heat to medium low and gradually ladle the warmed broth into the rice, stirring frequently, allowing the liquid to absorb then continue scooping in more broth 

9. Season with pepper and a salt 

10. Continue cooking for about 30 minutes 

11. Sprinkle in a half cup of grated parmesan cheese

12. The risotto is done when the rice is just tender and the liquid is creamy

13. Package the risotto in a container and place in the fridge to cool overnight

Make the arancini

14. Scramble 2 eggs in a small bowl

15. Add ½ cup Italian seasoned breadcrumbs to a separate bowl and ½ cup flour to another 

16. Scoop up a heaping tablespoonful of the chilled risotto and place into your palms. Gently flatten it and place a piece of cheese in the middle of the rice. Use your hands to shape and roll the rice into a ball completely encasing the cheese. Place the rolled ball on a separate plate

    1. Continue scooping some risotto, filling the center with cheese and rolling the rice into a ball 

17. Take a pre rolled ball and dredge it in the flour

18. Next coat it in the beaten egg and once fully soaked, allow the excess egg to drip off before transferring the ball to the breadcrumbs. Cover and coat the rice ball with breadcrumbs and transfer the arancini to a parchment paper lined tray

    1. Continue the flour, egg, and breadcrumb coating process until all the arancinis have been made

19. Bake the arancini in the oven at 350 degrees Fahrenheit for 20 minutes

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