Instructions:
- Arancini: a. In a saucepan, bring the broth to a simmer and keep it warm. b. In a separate large saucepan, sauté the onion and garlic until translucent. Add the Arborio rice and cook for a few minutes until it’s well coated with the oil. d. Gradually add the warm broth, one ladle at a time, stirring constantly until absorbed. Continue until the rice is creamy and cooked. e. Remove from heat and let it cool slightly. Stir in the Parmesan cheese, mozzarella, and chopped parsley. Allow to cool completely. f. Take spoonfuls of the mixture and form them into balls. Insert a small cube of mozzarella in the center of each ball.
- Heat vegetable oil in a deep pan for frying.
- Dip each arancini ball in beaten eggs, then roll in bread crumbs to coat.
- Fry the arancini in batches until golden brown and crispy. Drain on paper towels.
- Serve the arancini hot with a side of your delicious Philmore Harrison Bourbon BBQ Sauce for dipping.
