Make the Risotto: In a large saucepan, heat broth to a simmer over medium heat. Turn off heat; cover and keep warm. Meanwhile, heat olive oil in a large skillet over medium heat. Add shallots. Cook, stirring occasionally until slightly softened, about 3 minutes.
Chef Beau is serving a piece of Italy with his Arancini balls. They're crispy on the outside and ooey-gooey on the inside. We just can't seem to get enough of these homemade risotto balls!
To get all of Chef Beau's fried recipes, visit HSTV.com.
Servings and Ingredients
|8 c. Hy-Vee no-salt-added chicken broth|
|¼ c. Gustare Vita olive oil|
|½ c. shallots, finely chopped|
|3 c. Arborio rice|
|2 clove(s) garlic, minced|
|1 c. dry white wine, or additional chicken broth|
|½ c. Parmesan cheese, finely grated, plus additional for garnish|
|¼ tsp. Hy-Vee salt|
|¼ tsp. white pepper|
|1 tbsp. fresh lemon juice|
|3 tbsp. fresh herbs, such as: basil, parsley, and/or thyme, finely chopped; plus additional for garnish|
|Canola oil , or peanut oil, for frying|
|1 c. Hy-Vee all-purpose flour|
|¾ c. yellow cornmeal|
|3 tbsp. Hy-Vee granulated sugar|
|1 tsp. Hy-Vee baking powder|
|1 tsp. kosher salt|
|½ tsp. Hy-Vee baking soda|
|¼ tsp. Hy-Vee ground black pepper|
|¼ tsp. Hy-Vee cayenne pepper|
|½ c. fresh parsley, chopped, if desired|
|1 c. low-fat buttermilk|
|2 Hy-Vee large eggs|
Things To Grab
- Large saucepan
- Large skillet
- Wax paper
- Large baking sheet
- Bamboo or metal skewers
- Large bowl
- Small bowl
- Paper towels
Add Arborio rice. Cook, about 2 to 3 minutes or until lightly toasted; stir in garlic. Reduce heat to medium-low. Stir in wine or chicken broth and continue cooking until liquid has absorbed. Add hot broth, 1/2 cup at a time, stirring constantly and allowing most of the liquid to absorb between additions. Cook until rice is tender and risotto is creamy, about 20 minutes. Stir in Parmesan cheese, salt, white pepper, lemon juice, and desired herbs. Continue cooking until cheese melts. Remove risotto from heat and cool slighlty.
Once risotto is cool enough to handle, shape into 24 balls. Place on a wax paper-lined baking sheet and skewer with a bamboo or metal skewers. Place in the freezer for about 10 to 15 minutes or until firm.
Meanwhile, heat 1 to 2-inches of peanut or canola oil in a deep fat fryer or large heavy-bottomed pot until oil reaches 375 degrees.
Make Batter: In a large bowl, combine flour, cornmeal, sugar, baking powder, kosher salt, baking soda, black pepper, cayenne pepper, and, if desired, fresh parsley. Whisk until well combined. In a small bowl, whisk together buttermilk and eggs until well combined. Add wet ingredients to dry ingredients all at once and whisk to combine.
Using the skewers in the risotto balls, dip balls into batter and immediately dip into hot oil. Fry risotto balls 2 to 3 at a time for about 5 minutes, or until golden brown turning as necessary. Use tongs to remove risotto balls from oil and place on a paper towel-lined plate; remove skewers. Repeat with remaining risotto balls. Serve immediately garnished with fresh Parmesan cheese and fresh herbs, if desired.
Hyvee Culinary Expert TipNutrition facts cannot be accurately calculated for fried foods.