Classic Fontina Arancini with Peas

Name: Classic Fontina Arancini with Peas
Ingredients: 100 g fontina cheese; 0.5 Šálka peas; risotto rice; water; all-purpose flour; salt; black pepper; 3 egg; bread crumbs; oil; tomato sauce; fresh basil

#arancini#risotto#fried#fontina cheese#Chef Billy Parisi

These golden fried rice balls are filled with melted fontina cheese and sweet peas, served alongside a fresh homemade tomato sauce with basil. Crispy on the outside and creamy inside, they make a perfect appetizer or snack.

Ingredients extracted via AI

100 g fontina cheese0.5 Šálka peasrisotto ricewaterall-purpose floursaltblack pepper3 eggbread crumbsoiltomato saucefresh basil

Procedure generated via AI

Cut about 4 ounces of fontina cheese into medium-sized cubes.
Use about half to three-quarters cup of peas; if frozen, let them thaw to room temperature without cooking.
Take the risotto out of the refrigerator. Wet your hands with water or wear gloves to prevent the rice from sticking.
Place a 3-inch wide layer of risotto on your damp hand. Arrange the fontina cheese cubes and 6 to 8 peas in the center.
Cover with another layer of risotto, gently flatten, and shape into a ball.
Repeat this process until all the risotto is used, making about 15 rice balls.
In a small bowl, combine the all-purpose flour with sea salt and black pepper, mixing well.
In a second bowl, crack 3 to 4 eggs, season with salt and pepper, then whisk them until blended.
In a third bowl, mix bread crumbs with salt and pepper to taste.
Coat each risotto ball first in the flour mixture, then dip into the beaten eggs, and finally coat evenly with bread crumbs.