Arancini
Fried balls of risotto make the most perfect snack for happy hour!
Servings: 6 people
Ingredients
- 4 tablespoons unsalted butter divided
- 1 small yellow onion finely chopped
- 3 cloves garlic roughly chopped
- 1 cup arborio rice
- 3 ½ cups vegetable stock
- ½ cup dry white wine
- 1 cup finely grated Parmesan
- ¼ cup mascarpone
- 1 lemon juiced and zested
- kosher salt and freshly cracked black pepper to taste
- 3 ounces low-moisture mozzarella cut into ½ inch pieces
- 2 cups panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs
- 6 cups canola oil for frying
- 1 15-ounce jar marinara sauce
Instructions
- Heat 2 tablespoons of butter in a medium saucepan over medium heat. Add the onions and sauté until translucent. Add the garlic and sauté for about 1 minute. Add the Arborio rice to the skillet and toast for 60 seconds, stirring frequently so that each granule is coated.
- Add the white wine and stir until all the wine has been absorbed. Start to add the chicken stock ½ cup at a time, stirring until absorbed. Continuing adding ½ cup at at time. After the final addition, let cook for about 5 minutes more, then stir in Parmesan, mascarpone cheese, lemon zest, lemon juice, the remaining butter and season with salt and pepper to taste.
- Spread risotto in an even layer on a parchment-lined baking sheet and wrap with plastic. Transfer to the fridge for 1-2 hours until chilled.
- Line another baking sheet with parchment paper. Scoop out ¼ cup of risotto and form into a patty about 2½" in diameter. Place a piece of mozzarella in the center of the patty. Carefully shape risotto around the cheese, then roll into a 2" ball. Place on a prepared baking sheet and repeat until you’re out of risotto and cheese. Transfer the baking sheet into the freezer for 15 minutes.
- Place the panko in a shallow bowl. Place the flour in another shallow bowl, seasoned with salt and pepper. Place the beaten eggs in a third shallow bowl. Working one at a time, roll the balls in flour, then with egg, then panko. Transfer back onto the parchment paper.
- Heat the oil in a large dutch oven over medium heat until the thermometer registers 350°. Carefully lower 5-6 of the risotto balls into oil with a slotted spoon and fry until deeply golden brown, 6–8 minutes, flipping halfway through. Transfer the balls to a paper towel lined plate to drain; season with salt. Repeat with remaining rice balls. Serve warm with marinara or pesto on the side.
Notes
These are great leftover, they just might not be as crispy. Toss them in the toaster oven to reheat.
Nutrition
Calories: 2474kcal | Carbohydrates: 53g | Protein: 17g | Fat: 246g | Saturated Fat: 29g | Polyunsaturated Fat: 64g | Monounsaturated Fat: 146g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 1451mg | Potassium: 407mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1277IU | Vitamin C: 16mg | Calcium: 329mg | Iron: 4mg