Michael Symon's Arancini with Tomato Zucchini Salad

Michael Symon's Arancini with Tomato Zucchini Salad

ingredients

For the Parsley and Parmesan Arancini:
1 tablespoon olive oil
1 cup minced yellow onion
1 cup Arborio or Carnaroli rice
3 cup chicken stock (warmed)
1 egg
1 egg yolk
2 cup finely grated parmesan
1 teaspoon salt
1/2 cup parsley
1 cup finely ground breadcrumbs
2 quart Vegetable Oil (for deep frying)
For the Tomato and Zucchini Salad:
2 cups cherry tomatoes
2 zucchini (diced)
1/2 cup picked mint leaves
1/4 cup red wine vinegar
2 tablespoons olive oil
salt and pepper to taste

Ingredients

We've Made Cooking As Easy As 1-2-3!

ingredients 1 tablespoon olive oil
1 cup minced yellow onion
½ teaspoon salt
instructions For the Parsley and Parmesan Arancini: Heat the olive oil in a 4-quart saucepan over medium-high heat. Add the onion along with ½ teaspoon salt and cook for 2 minutes.
ingredients 1 cup Arborio or Carnaroli rice
3 cup chicken stock (warmed)
2 cup finely grated parmesan
instructions Add the rice and toast for 1 minute, stirring with a wooden spoon. Reduce the heat to medium and add the chicken stock, ½ cup at a time, stirring constantly so the rice releases its starch. Continue to add stock until the rice is tender and the risotto is creamy. This should take about 25 minutes. When the rice is cooked through, stir in one cup of parmesan until thoroughly incorporated, and then pour the mixture into a bowl and place in the refrigerator to cool.
ingredients 1 egg
1 egg yolk
1/2 teaspoon salt
1/2 cup parsley
instructions When the rice mixture is cool, remove it from the refrigerator and add the egg, egg yolk, remaining parmesan, parsley and ½ teaspoon of salt. It is easier to form the arancini with damp hands, so keep a small bowl of water nearby. With damp hands, form balls of about 2 inches in diameter. You should get about 16 arancini. Store in the refrigerator until ready to bread and cook, up to 1 day.
ingredients 1 cup finely ground breadcrumbs
2 quart Vegetable Oil (for deep frying)
instructions Heat up the vegetable oil in a deep pot with a thermometer until the temperature reaches 350 degrees. Meanwhile, coat the arancini in the breadcrumbs, shaking off any excess. You want to bread these immediately before frying them so they don’t get tacky and gummy. Deep fry the arancini for 2 ½ minutes or until very golden brown. Remove from the fryer and lightly season with salt.

ingredients
2 cups cherry tomatoes
2 zucchini (diced)
1/2 cup picked mint leaves

instructions For the Tomato and Zucchini Salad: Slice the tomatoes in half. Dice the zucchini. Pick whole mint leaves, and reserve some beautiful ones for garnish.

ingredients 1/4 cup red wine vinegar
2 tablespoons olive oil
salt and pepper to taste
instructions Toss all ingredients in a bowl with red wine vinegar and olive oil. Season with salt and pepper.

instructions Divide up among plates and top with a few fresh mint leaves.