Arancini

Preparation

Heat the chicken broth and reserve.
Chop the onion in small cubes.
Chop garlic cloves.
In a large and deep pan (I use my enamel dutch oven) saute the chopped onion and garlic in olive oil for one minute.
Add arborio rice, salt, pepper, and stir for one minute, until the grains are coated with oil, but not brown.
Add half cup of white wine, and stir until the wine is absorbed.
Add 2 cups of chicken broth and keep stirring until the liquid is absorbed, and then add the rest of broth. It is very important to constantly stir to avoid scorching. This step takes about 20 minutes. Turn off the heat when the rice is tender, but not overcooked.
When the risotto is warm, add lemon zest and parmesan cheese.
Put the risotto in the fridge for about 2 hours.
Add 2 eggs and half cup of Italian seasoned bread crumbs.
Form small balls of rice using a cookie scoop and roll them on the rest of the bread crumbs.
Heat the vegetable oil and add 2 or 3 arancini at the time, turning them very gently with a fork until they are brown and crispy. Remove from oil and place them on paper towel.
Sprinkle with salt. Serve them with your favorite sauce. I make homemade marinara sauce, but you can use store bought marinara sauce.
Garnish with fresh basil, and ENJOY!!