Garden Herb Arancini

Instructions

1. The first step of making this delicious appetizer is to gather your ingredients and make room for your Arancini to cool down. Line a large rimmed baking sheet with parchment paper and set aside.
2. In a medium sized sauce pan bring your beef broth to a boil then reduce the heat to a slow simmer.
3. Place a dutch oven over medium heat and add your onions and olive oil. Cook until the onions are fragrant and have become soft and translucent. Add your herbs, salt and pepper. Stir to combine.
4. Add your rice to the pot and stir to combine. Begin to gradually add your beef broth to the rice one ladle at a time. After each addition, stir until absorbed before adding more. Repeat this process until all of the stock has been added. This should take approximately 20 minutes.
5. Remove the Dutch oven from the heat and add your cooked peas and parmesan cheese. Stir to combine. Spread the mixture out on the parchment paper and cook completely.
6. Using an ice-cream scoop and wet hands, begin to divide the mixture into equal portions. You should have at least 20. Using wet hands, form each potion into a ball and then press down the centre. Place a piece of cheese in the centre and reform the ball to cover the cheese completely. Place the ball on the parchment and repeat until all the mixture has been used. Place these balls in the fridge to firm up.
7. Mix two eggs in a shallow bowl and set aside. Place the bread crumbs in a shallow bowl and set aside. Prepare your deep fryer with the oil and heat to proper temperature. (325) If you are using stove top frying methods, be sure to have a deep frying pan with 1″ of oil in it.
8. Take your Arancini balls and roll them in the egg mixture, then roll them in the bread crumb mixture. Set aside. Repeat until all of the Arancini are coated.
9. Fry in batches for 5 minutes at a time making sure the entire ball has been cooked and is a golden brown. Serve at once.