Arancini with Peas and Mozzarella

Name: Arancini with Peas and Mozzarella
Yield: MAKES 18 RICE BALLS
Ingredients: 5 cups chicken stock or canned low-sodium broth; 2 tablespoons unsalted butter; 1/4 cup minced shallots; 1 1/2 cups arborio rice (10 1/2 ounces); 1/2 cup freshly grated Parmesan cheese (2 ounces); Kosher salt and freshly ground pepper; 2 tablespoons finely chopped parsley; 4 large eggs; 1/2 cup all-purpose flour; 1 cup fine dry bread crumbs; 1 1/2 ounces mozzarella, cut into eighteen 1/2-inch dice; 18 fresh or frozen peas; Vegetable oil, for frying

Arancini with Peas and Mozzarella was pinched from <a href="http://www.foodandwine.com/recipes/arancini-with-peas-and-mozzarella" target="_blank">www.foodandwine.com.</a>

"My Calabrian grandmother always used plain white rice to make her incredible arancini (rice balls), but I prefer to cook with plump arborio because I think it makes the insides creamier.—Grace Parisi, test kitchen associate..."

INGREDIENTS

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5 cups chicken stock or canned low-sodium broth

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2 tablespoons unsalted butter

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1/4 cup minced shallots

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1 1/2 cups arborio rice (10 1/2 ounces)

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1/2 cup freshly grated Parmesan cheese (2 ounces)

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Kosher salt and freshly ground pepper

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2 tablespoons finely chopped parsley

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4 large eggs

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1/2 cup all-purpose flour

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1 cup fine dry bread crumbs

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1 1/2 ounces mozzarella, cut into eighteen 1/2-inch dice

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18 fresh or frozen peas

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Vegetable oil, for frying

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