Risotto Balls (Arancini) Recipe

Cooking Directions

• STEP 1.Prepare the risotto by cooking Arborio rice in vegetable broth until creamy.
• STEP 2.Allow the risotto to cool completely, then shape it into small balls.
• STEP 3.Make a small indentation in each ball and stuff it with a cube of mozzarella cheese.
• STEP 4.Roll the balls in flour, dip them in beaten eggs, and coat them in breadcrumbs.
• STEP 5.Heat oil in a deep pan and fry the arancini balls until golden brown and crispy.
• STEP 6.Remove the balls from the oil and place them on a paper towel to drain excess oil.
• STEP 7.Serve the risotto balls hot with marinara sauce or a dipping sauce of your choice.

Cooking Tips

• Use cold risotto to make the balls as it will hold its shape better.
• You can experiment with different types of cheese fillings like cheddar or gouda.
• To make the process easier, wet your hands with water while shaping the risotto balls.
• If you don't want to deep-fry, you can also bake the arancini balls in the oven at 400°F (200°C) until crispy.

Storage and Serving

• Leftover arancini can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the arancini balls on a baking sheet and bake in a preheated oven at 350°F (180°C) for about 10-15 minutes.
• Serve the risotto balls as an appetizer, snack, or as a side dish with a salad or roasted vegetables.