pecorino arancini

How To Make pecorino arancini

• Step 1
  Heat 2 quarts of water on the stove. Add the olive oil to a large skillet. Add the rice and stir it into the oil. Flatten it out and allow it to brown, allowing it to become nutty, stirring when needed to make sure it doesn't burn. Takes about 3 to 5 minutes.
• Step 2
  Add the shallot and wine, and let most of it evaporate.
• Step 3
  Start to add ladles of water, letting each ladle absorb until the rice is tender with a firm bite.
• Step 4
  Take off the heat and add the two cheeses and herbs. Season with salt.
• Step 5
  Lay out on a parchment-lined baking sheet and let cool completely in the fridge.
• Step 6
  Roll into balls. Make about 48 balls.
• Step 7
  Beat the eggs together and place them in a shallow dish. Place the Panko in another dish. Bring the oil to 350 degrees.
• Step 8
  Dredge each ball into the eggs, then into the panko.
• Step 9
  Deep fry in batches for about 3 to 5 minutes. Serve with warm marinara.
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