Mozzarella Arancini (Stuffed Rice Balls)

bonappetit.com

ThatGuy

subheading: CALABRIAN CHILE SAUCE:

3 Tbsp. chopped oil-packed Calabrian chiles from a jar

2 Tbsp. extra-virgin olive oil

1½ tsp. finely grated lemon zest

2 tsp. fresh lemon juice

½ small garlic clove, finely grated

subheading: ARANCINI:

3½ cups low-sodium homemade chicken stock or store-bought broth

4 Tbsp. unsalted butter, divided

1 medium onion, finely chopped

2 garlic cloves, thinly sliced

1 cup carnaroli or arborio rice

1½ tsp. kosher salt, plus more

½ cup dry white wine

2 oz. finely grated Parmesan (about 1 cup)

¼ cup heavy cream

2 tsp. finely grated lemon zest

1 Tbsp. fresh lemon juice

1 tsp. freshly ground black pepper, plus more

3 oz. low-moisture mozzarella, cut into ⅓" pieces

2 cups panko (Japanese breadcrumbs)

½ cup all-purpose flour

2 large eggs

Canola oil (for frying; about 6 cups)

subheading: SPECIAL EQUIPMENT:

A deep-fry thermometer

Directions at bonappetit.com

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