1 (10oz) bag PuraVida Foods Basmati Orzo Mushroom Pilaf
2 tbsp unsalted butter
¼ cup onion, diced
½ cup Arborio rice
¼ cup white wine
3 ¾ cup vegetable stock
½ cup parmesan cheese, shredded
½ cup Italian cheese blend, shredded
1 tbsp canola oil
3 tbsp whole milk
4 cup Panko breadcrumbs
2 cup all-purpose flour
1 tsp onion powder
1 tsp garlic powder
2 tsp dried parsley
2 tsp dried thyme
2 tsp sea salt
1 tsp ground black pepper
Assemble all the ingredients. In a medium pot bring the vegetable stock to a boil and then reduce to low heat. At the same time, in a large sauté pan, add the canola oil + butter over medium heat. Once melted, add onions and slowly cook till they start to become translucent.
Add arborio rice to pan and continually stir for 7 - 9 minutes. Then, add white wine to deglaze the pan and reduce by half. Once reduced, slowly ladle in the warm vegetable stock and continue to stir to create some creaminess from the starches in the rice.
Once all the rice is cooked and warmed, fold in the cheese and put in the fridge to cool.
Once completely cooled, using a 1oz scoop, scoop and roll into balls and place on lined sheet tray and freeze overnight (this will make breading a lot easier).
Remove from freezer next day and set up breading station. Bread arancini as such; Seasoned Flour -> Egg -> Panko -> Egg -> Panko. The reason for doubling back on the egg and panko is that it creates a crispier and better outside crust
Bring a pot of oil to 350*F and cook in batches for 3-5 minutes till golden brown and crispy. Take out using a slotted spoon and remove excess oil on a sheet tray lined with paper towels
Dust immediately with parmesan + chopped parsley + salt and serve with warm marinara or pesto aioli. Enjoy!