Risotto arancini (recipe below) ⬇️ 1 shallot 6 tablespoons 1 garlic clove A pinch of saffron A cup of white wine A cup of abirio rice 4-6 mushrooms 8 cups Chicken stock (If you don’t have you can add chicken bullion. Tyme 1/2 Parmigiano reggiano 1 cup Flour Iced cold water Breadcrumbs Mozzarella Directions: In a medium pot warm up the chicken stock or use chicken bouillon In sauce pan melt the butter, sauté the shallot. Then add the mushrooms and sauté the mushrooms. Then one garlic clove. Add the rice, before you add any liquid you sauté the rice. Pinch of saffron into the wine to dissolve. Add to pan. Keep adding the chicken stock until the rest is cooked and creamy. Add Parmigiano Reggiano. Stir in. Spread it out on a baking sheet to let it cook off. In a medium sized bowl, add iced cold water to a cup of flour until you get the consistency above. Using your hands had some risotto in the palm of your hand. Create a small hole in the middle and add a piece of mozzeralla. Then roll rice into a ball. Add to the liquid flour and then add to breadcrumbs, rolling until all is covered in breadcrumbs. In a small sauce pan, heat up vegetable oil. Fry each rice ball and then let it cook off. Make sure the oil is very hot otherwise it will stick to the bottom and break apart. #italians #italiansdoitbetter #italianfood #sicilianfood #italianfood #sicilianmom #foodie #riceballs #arancini #riceballrecipe