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Interactive Cooking Class Recipes Back to Recipes
Ingredients to Serve-6
  • 4    Tablespoon    Olive oil
    4    Tablespoon    Butter
    1    Large    Onion (diced)
    1 1/2    Cups    Arborio rice
    1/2    Cup    White wine
    5    Cups    Chicken broth, simmering
    1    Tablespoon    Kosher salt
    1    Teaspoon    White pepper
    3/4    Cup    Reggiano Parmigiano
    1    Cup     Seasoned bread crumbs
    1     Cup     Extra virgin olive oil
To start the risotto:  In a heavy bottomed saucepot melt 2 tablespoons of olive oil and 2 tablespoons of butter together.  Add the onions, cooking them for 3-4 minutes until translucent.  Stir in the rice, coating and separating each of the grains.  Add the white wine and 1/2 cup of simmering chicken broth.  

To cook the risotto: While continuing to stir, add 1/2 cup of broth at a time.  Let the rice absorb most of the broth before adding the next ½ cup.  Repeat until all the broth is added.  Adjust the seasoning with salt and pepper. Finally add the remaining butter and Reggiano Parmigiano stirring to incorporate all the ingredients well. 

To prepare the arroncini: Cool the risotto completely in the refrigerator. Form small balls of risotto, rolling in the palm of your hand. Drop into the seasoned breadcrumbs to coat. Warm 1 cup of the extra virgin olive oil in shallow pan until hot. Fry the arroncini in batches until golden brown. 

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