Description
If you must know something about me, I’m pretty much a huge sucker for anything fried or cheesy, but come on who isn’t? These cheesy arancini (rice balls) are the perfect appetizers for any party, event or even just because. Arancini is known as “adult mozzarella sticks”, but these crispy, deep fried Italian balls of rice are oozing with the ooey-gooey mozzarella cheese filling.
Ingredients
Scale
- 3&½ cups vegetable broth
- 1/2 cup pesto
- 2 cups panko bread crumbs Japanese breadcrumbs
- 1 cup arborio rice
- 1 cup finely grated parmesan
- 1 cup low moisture mozzarella cut into little cubes
- ½ cup flour
- ½ cup dry white wine any white cooking wine
- ¼ cup heavy cream
- 1 med onion chopped
- 5 cups oil for frying
- 4 garlic cloves minced
- 2 eggs
- 4 tbsp butter divided
- 1 tsp salt to taste
- 1 tsp black pepper to taste
Instructions
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In a medium pot over medium to low heat, bring the vegetable stock to a simmer.
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Next in a large pot, heat the butter and add the finely chopped onion. Once onion is translucent (4-5 mins, add the garlic and cook. Stirring constantly, until softened but not brown. Stir in the rice and season with salt. Stirring often until the grains turn translucent around the edges about 3 mins.
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Add the wine and cook, stirring often until the pan is almost dry about 2 mins. Slowly ladle in 1 cup warm stock, bring to a simmer and cook. Stir often until the liquid is absorbed. This takes about 5-7 mins.
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Add the remaining 1 1/2 cups of broth stirring yet again. You will start to see the rice is almost fully cooked because the liquid is mostly absorbed. (9-11) mins.
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Once its cooked, remove from the heat and stir in the parmesan,cream,pepper and butter. Season the risotto with more salt if needed. Spread the risotto in an even layer on parchment-lined rimmed baking sheet. Chill at least for 30 mins or up to 4 hrs. Cover the risotto with plastic wrap after 1 hr so its doesn’t develop skin.
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Once risotto has cooled, scoop about 2 tbsp risotto into your hands and form into a patty about 2 1/2 in diameter (it doesn’t have to be perfect!) Place 1-2 pieces of mozzarella in the center and a small dollop of pesto. Pinch and shape the risotto so it completely covers the cheese. Roll into 2″ ball, repeat with remaining risotto and mozzarella.
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Prep your breading station. Lightly beat the eggs in a shallow bowl, place flour and panko bread crumbs into separate shallow bowls also. Season all 3 bowls with salt and pepper.
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Working one at a time,dredge balls in flour, shaking off excess drip back into bowl. Coat with panko, pressing gently to adhere. Transfer balls to a parchment-lined baking sheet and chill for them for 10 mins while your oil heats up.
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Once your oil is heated, carefully lower half of the rice balls into the oil an fry until deeply golden brown, 6-8 mins. Repeat with remaining rice balls and serve warm with dipping sauce.
Notes
- If you’re able to make the risotto a few hours or even the day before, this will work in your favor as it can be refrigerated so that it sticks together more easily.
- I used Rao’s marinara sauce and heated it up in a sauce pan, added pinch of sugar, Italian seasoning and some red crushed pepper. You can use your favorite store bought sauce or even make your own.
- Don’t worry to much when your rice balls are not perfectly round, once they are chilled, they firm up and are easy to mold on last time before you fry them.
- I added dried oregano and parsley to my panko bread crumbs to give it a extra flavor boost. Don’t be scared to season the the breadcrumbs, it will hold the flavor during the frying process.
- Prep Time: 40
- Cook Time: 10
- Category: Appetizer, entree, Main Course
- Cuisine: Italian
Keywords: arancini