Arancini – Stuffed Risotto Balls
- Prep Time: 20 minutes + rest
- Cook Time: 20 minutes
- Total Time: 0 hours
- Yield: 12 to 14 golf ball sized balls 1x
- Category: Appetizer
- Cuisine: Italian
Ingredients
- 3 cups cold risotto
- roughly 1 heaping cup filling of choice
- 2 cups fine dry breadcrumbs
- 3/4 cup flour
- 3 eggs beaten with about 1 tablespoon water or milk
- salt and pepper to taste
- garnish with minced parsley or other herbs, a grating of Parmesan
- Fillings: In the US typically Mozzarella or Fontina are fillings. In Italy, you will find various fillings not limited to meat sauces (ragus), peas, and Mozzarella, or might have dried sausages, prosciutto, or ham. Sometimes vegetables like spinach, eggplant, or olives.
Note: the amount of filling can vary depending on how it’s cut and how large any pieces are.
Instructions
Using wet hands, place about 1/3 to ½ cup risotto in your curved palm. Add filling and enclose tightly inside the risotto, rolling it between your palms to form a ball and encase the filling. Set on a tray and continue forming until the Risotto is gone.
Set up a breading station with the flour, eggs, and bread crumbs, each in a separate dish. Season each with salt and pepper and herbs of your choice, if desired.
Roll each arancini ball first in flour, then egg, then bread crumbs. Set on a rack over a tray to catch drips and crumbs. Refrigerate for at least 10 minutes and up to 30.
Bring about 2 inches of oil up to 375 degrees. F. Fry each ball for about 3 minutes per side until golden brown, crunchy, and the cheese (if using) has melted. Do not overcrowd the pan.
Remove and place on clean rack to drain. If making a large amount, keep warm in a 200-degree F. oven.
Serve plain, with a sauce of your choice, or with my favorite addition, Red Onion Marmalade.