1. Bring a large pot with the 10 cups of water to a boil, and line a baking sheet with parchment paper.
2. Place a saucepan over medium heat, and add a drizzle of extra virgin olive oil. Add the diced onions to the pan and cook until they become tender.
3. When the onions are translucent, add the rice and toast the grains, making sure to coat them with the oil and mixing for 5 minutes. Using a large ladle, add 1 cup of hot water until the rice is just covered, stirring continuously until the water is just above the surface of the rice, keeping the liquid at a consistent boil. Repeat this process until you have added all the water and the risotto is cooked through.
4. When the risotto is al dente, stir in the butter, lemon zest, peas and grated Parmigiano Reggiano until all ingredients are thoroughly incorporated. Season with salt, to taste.
5. Remove the pan from the heat and spread the risotto on the baking sheet lined with parchment paper to allow it to cool.
6. Once it has cooled, roll portions of the risotto in your hands to form balls of about 4 ounces, and stuff each one with a piece of mozzarella, sealing any holes.
7. Place the flour, beaten egg, and breadcrumbs in separate bowls. Coat one risotto ball first with the flour, then with the egg, and finally with the breadcrumbs, then place it back on the baking sheet lined with parchment paper. Repeat this process until all the risotto balls have been coated thoroughly.
8. In a large, heavy-bottomed skillet, heat 1 cup of extra virgin olive oil until it is almost smoking. Cook the arancini in the oil until they become golden brown all over. Remove each rice ball to a plate lined with paper towels to drain. Serve warm, topped with a sprinkling of grated Parmigiano Reggiano.
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Directions
1. Bring a large pot with the 10 cups of water to a boil, and line a baking sheet with parchment paper.
2. Place a saucepan over medium heat, and add a drizzle of extra virgin olive oil. Add the diced onions to the pan and cook until they become tender.
3. When the onions are translucent, add the rice and toast the grains, making sure to coat them with the oil and mixing for 5 minutes. Using a large ladle, add 1 cup of hot water until the rice is just covered, stirring continuously until the water is just above the surface of the rice, keeping the liquid at a consistent boil. Repeat this process until you have added all the water and the risotto is cooked through.
4. When the risotto is al dente, stir in the butter, lemon zest, peas and grated Parmigiano Reggiano until all ingredients are thoroughly incorporated. Season with salt, to taste.
5. Remove the pan from the heat and spread the risotto on the baking sheet lined with parchment paper to allow it to cool.
6. Once it has cooled, roll portions of the risotto in your hands to form balls of about 4 ounces, and stuff each one with a piece of mozzarella, sealing any holes.
7. Place the flour, beaten egg, and breadcrumbs in separate bowls. Coat one risotto ball first with the flour, then with the egg, and finally with the breadcrumbs, then place it back on the baking sheet lined with parchment paper. Repeat this process until all the risotto balls have been coated thoroughly.
8. In a large, heavy-bottomed skillet, heat 1 cup of extra virgin olive oil until it is almost smoking. Cook the arancini in the oil until they become golden brown all over. Remove each rice ball to a plate lined with paper towels to drain. Serve warm, topped with a sprinkling of grated Parmigiano Reggiano.