Heat the chicken stock in a large stockpot over high heat until simmering, then reduce heat to low and keep warm. Line a large baking sheet with parchment paper. While stock is heating, heat a large skillet over medium heat. Drizzle olive oil into the pan and add diced onions and cook for 5-10 minutes, or until softened. Add the arborio rice and stir to coat in the oil and saute for 5 minutes or until rice is lightly toasted. Using a large ladle, add 1 cup of hot water to the rice and stir continuously until it is just all absorbed (you should be able to run the ladle across the bottom of the skillet and leave a path through it). Continue this process, adding 1 cup of stock and stirring until the rice is tender and creamy and you have used all the stock, about 20-25 minutes. Stir in the butter, lemon zest and Pecorino Grated Romano Cheese until all ingredients are thoroughly incorporated. Season with salt and pepper to taste. Remove from the heat and gently spread risotto out on the baking sheet lined in an even layer to allow it to cool. Once cool, roll ¼ cup portions of the risotto in your hands to form the arancini balls, and stuff each one with a piece of mozzarella, sealing any holes. 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 until all risotto balls have been coated thoroughly. In a large, heavy-bottomed skillet, heat 1 cup of vegetable oil to 350 degrees. 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 on top of marinara sauce and topped with a sprinkling of Pecorino Grated Romano Cheese, if desired.
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Directions
Heat the chicken stock in a large stockpot over high heat until simmering, then reduce heat to low and keep warm. Line a large baking sheet with parchment paper. While stock is heating, heat a large skillet over medium heat. Drizzle olive oil into the pan and add diced onions and cook for 5-10 minutes, or until softened. Add the arborio rice and stir to coat in the oil and saute for 5 minutes or until rice is lightly toasted. Using a large ladle, add 1 cup of hot water to the rice and stir continuously until it is just all absorbed (you should be able to run the ladle across the bottom of the skillet and leave a path through it). Continue this process, adding 1 cup of stock and stirring until the rice is tender and creamy and you have used all the stock, about 20-25 minutes. Stir in the butter, lemon zest and Pecorino Grated Romano Cheese until all ingredients are thoroughly incorporated. Season with salt and pepper to taste. Remove from the heat and gently spread risotto out on the baking sheet lined in an even layer to allow it to cool. Once cool, roll ¼ cup portions of the risotto in your hands to form the arancini balls, and stuff each one with a piece of mozzarella, sealing any holes. 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 until all risotto balls have been coated thoroughly. In a large, heavy-bottomed skillet, heat 1 cup of vegetable oil to 350 degrees. 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 on top of marinara sauce and topped with a sprinkling of Pecorino Grated Romano Cheese, if desired.