Arancini (Cheesy Fried Risotto Balls) Recipe

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PREP TIME

1 hr 15 mins

COOK TIME

1 hour

SERVINGS

8

Ingredients

  • 1/2 onion, diced
  • 6 garlic cloves, minced
  • 1 cup arborio rice
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cup dry white wine
  • 4-5 cups chicken broth
  • 3/4 cup parmesan, freshly grated
  • Zest & juice of one lemon
  • 4 oz. mozzarella cheese (block, not fresh), chopped into 1/4” cubes

  • 1 cup flour
  • 2-3 large eggs, beaten
  • 2 cups breadcrumbs, seasoned
  • Canola oil, for frying

Arancini (Cheesy Fried Risotto Balls) in a plate with marinara sauce

COOKING INSTRUCTIONS:
Arancini (Cheesy Fried Risotto Balls)

  1. Heat Tbsp of oil in a sauté pan. Add onion and cook till translucent. Add garlic and cook until fragrant. Add rice, then salt and pepper. Cook for 2-3 minutes.
  2. Add wine and reduce by at least half.
  3. Add chicken broth 1/2 cup at a time, stirring constantly until broth evaporates. Add more broth if rice is not yet fully cooked. The proper risotto consistency should be creamy, not clumpy.
  4. Once rice is fully cooked, cook just a little bit more to firm up (but not make it clumpy)—this will help when forming the balls. Remove from heat.
  5. Stir in parmesan, lemon zest, and lemon juice. Salt and pepper to taste, if necessary.
  6. On a parchment-lined sheet pan, spread risotto into an even layer. Chill for at least an hour. If risotto is not chilled after an hour, cover with plastic wrap until chilled. This prevents a starch skin from developing.
  7. Once risotto is chilled, form balls by taking about 1/4 cup of risotto and forming into a patty. Place 6-7 mozzarella cubes in the center of patty. Roll into a ball. Repeat until all of risotto has been formed into balls.
  8. Freeze balls for at least 20 minutes.
  9. Place flour, eggs, and bread crumbs in separate bowls. Working one at a time, dredge balls in flour, coat with egg, then coat with breadcrumbs. Place coated balls on parchment-lined sheet pan.
  10. Fill pot with 2” of oil. Heat to 350º. Maintain temperature as best you while frying. Adding risotto balls will lower the temperature initially. Fry balls until deep golden brown, 5-8 minutes. Transfer cooked to paper towels to drain. Serve.

PAIRINGS:
Arancini (Cheesy Fried Risotto Balls)

Montepulciano d'Abruzzo

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