📖 Instructions

1. Cook the Rice: In a medium saucepan, bring 4 cups of chicken broth to a boil. Add 2 cups of Arborio rice, reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and let it cool slightly.
2. Prepare the Cheese Mixture: While the rice is cooling, in a large bowl, combine 1 cup of grated Parmesan cheese, 1/2 cup of shredded mozzarella cheese, 1/4 cup of chopped fresh parsley, 2 large eggs, lightly beaten, and 1/4 teaspoon of salt and black pepper to taste. Mix well until everything is combined evenly. *Tip: Make sure your cheeses are finely grated for even melting.*
3. Combine Rice and Cheese: Gently fold the cooled rice into the cheese mixture. Mix until the rice is evenly coated. This will form the base of your arancini. *Troubleshooting: If the mixture seems too wet, add a bit more Parmesan cheese, a tablespoon at a time.*
4. Shape the Arancini: Take about 2 tablespoons of the rice mixture and flatten it slightly in your palm. Place a small cube of mozzarella cheese (about 1/2 inch) in the center. Gently mold the rice around the cheese to form a ball, ensuring the cheese is completely enclosed. Repeat with the remaining rice mixture. *Visual Cue: The arancini should be about 1.5-2 inches in diameter and have a smooth, even surface.*
5. Prepare the Breading Station: In three separate shallow dishes, place the all-purpose flour, the beaten eggs, and the breadcrumbs. Season the breadcrumbs with a pinch of salt, black pepper, and garlic powder. *Tip: For extra crispy arancini, use panko breadcrumbs.*
6. Bread the Arancini: Dredge each arancini ball in the flour, shaking off any excess. Then, dip it in the beaten eggs, ensuring it's fully coated. Finally, roll it in the breadcrumbs, pressing gently to help them adhere. *Troubleshooting: Make sure the arancini are well-coated to prevent them from bursting open during frying.*
7. Heat the Oil: Pour about 3 inches of vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C). Use a deep-fry thermometer to monitor the temperature. *Safety First: Never leave hot oil unattended.*
8. Fry the Arancini: Carefully lower the breaded arancini into the hot oil, a few at a time, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until they are golden brown and crispy. *Visual Cue: The arancini should be a deep golden brown color and feel firm to the touch.*
9. Drain and Cool: Remove the fried arancini from the oil using a slotted spoon or spider. Place them on a wire rack lined with paper towels to drain any excess oil. Let them cool slightly before serving. *Tip: Cooling them slightly allows the cheese to set a bit, preventing it from oozing out completely.*
10. Assemble the Cheese Platter: Arrange a variety of cheeses on a large platter or wooden board. Include different textures and flavors, such as creamy brie, sharp cheddar, tangy goat cheese, and perhaps a blue cheese. Add some cured meats, like prosciutto or salami, for a savory element.
11. Add Accompaniments: Fill in the spaces around the cheeses with a variety of accompaniments, such as fresh fruits (grapes, berries, apple slices), dried fruits (apricots, figs), nuts (walnuts, almonds), olives, crackers, and breadsticks. Don't forget a small dish of honey or jam for drizzling. *Personal Touch: I like to add some fig jam, because it complements the cheese perfectly.*
12. Incorporate the Arancini: Nestle the warm Cheese Arancini among the cheeses and accompaniments on the platter. Their golden-brown color and tempting aroma will make them an irresistible addition. *Presentation Matters: Arrange the arancini artfully to create a visually appealing platter.*
13. Serve and Enjoy: Serve the cheese platter with Cheese Arancini immediately. Encourage your guests to try different combinations of cheeses, accompaniments, and arancini for a delightful culinary experience. *Bonus: Serve with a crisp white wine or a light-bodied red wine to complement the flavors.*