Serves 4

Ingredients
1/2 cup Carapelli Premium 100% Italian Extra Virgin Olive Oil
2 tsp. garlic, minced
3/4 cup yellow onion, finely diced
1 1/2 cup Arborio rice
3/4 cup dry white wine
5 cups chicken broth
1/4 cup Parmesan cheese, grated
3 tbsp. lemon juice (3 lemons)
1 lemon, zested
1/2 cup flour
2 eggs
1/2 cup bread crumbs
2 cups Carapelli Extra
Light in Taste Olive Oil
1/4 cup Italian parsley, chopped
1/2 cup of arugula
1/4 cup tomatoes, diced
Salt and pepper, to taste

Warm chicken broth at a low heat in a small sauce pan. 

Add 1/4 cup Carapelli Premium 100% Italian Extra Virgin Olive Oil to a large sauce pan on medium heat. Add garlic and onion. Cook until soft.

Add Arborio rice and coat the grains with the oil. Add the dry white wine. Stir with a wooden spoon until absorbed. Gradually add in ladle of chicken broth and stir until absorbed. Repeat until rice is fully cooked and all liquid is absorbed.

Add Parmesan cheese, lemon juice and lemon zest. Season with salt and pepper.

Transfer to a sheet tray and cool. Once cooled, take a small palm full of risotto and roll into a sphere. Repeat until all risotto is used.

Mix bread crumbs and chopped Italian parsley. Roll spheres in flour, then egg, and then bread crumbs. Heat Carapelli Extra Light in Taste Olive Oil to 300 degrees, and fry risotto spheres until golden brown.

Serve with arugula, tomatoes and a drizzle of Carapelli Premium 100% Italian Extra Virgin Olive Oil.