Arancini

It’s also a great way to utilize leftover risotto (since you are starting with a risotto base anyway). Arancini are traditionally filled with low-moisture mozzarella though for these I go with fontina instead – I find it extremely “melty”.

Arancini

Key Ingredients in This Recipe

• Risotto – Arborio rice is the most commonly used rice for making risotto. It’s an Italian short-grain, white rice with a high starch content. It can be substituted with other starchy short-grain varieties like Carnaroli or Vialone Nano if desired though Arborio is the most accessible. Don’t rinse risotto rice before cooking as you would when preparing long-grain varieties. You don’t want to lose any of that starch!
• Panko – Rather than using Italian breadcrumbs I use panko, Japanese breadcrumbs, that I grind to a finer texture so they evenly coat the risotto balls. Panko breadcrumbs make a great crust on fried foods and, because they are lighter, they absorb less oil than other breadcrumbs, keeping the arancini crispier.
• Calabrian Chili – They are little red Italian chili peppers that pack a punch and once preserved in oil (as used here), they are smoky, salty, fruity and spicy all at the same time. Omit them from the sauce for a more mild, rose/ blush sauce.

How to Make Arancini

For the risotto

1. Heat chicken stock. Add the chicken stock to a medium saucepan and warm over medium-low heat.
2. Sauté the onion. Place a medium saucepan over medium heat, add the olive oil and heat through. Add the onion, stirring occasionally, until onions are translucent and tender, about 6 minutes. Add the garlic and cook until fragrant, about 30 seconds.
3. Cook the risotto. Stir in the rice and sauté in the olive oil, stirring constantly, for 30 seconds, then add the white wine. Reduce heat to medium-low and stir constantly until all wine has been absorbed. Add the stock and continue stirring occasionally until the stock has been absorbed. Continue adding the stock ¼ cup at a time, stirring frequently, until all of the stock has been used and rice is al dente, about 20 to 25 minutes. Season to taste with salt.
4. Add cream and cheese. Once the risotto is al dente remove from heat and stir in the cream and Parmesan cheese until completely combined.
5. Let the risotto cool. Let cool slightly then spread the risotto in an even layer on a parchment paper-lined rimmed baking sheet. Cover with plastic wrap and chill for at least 1 hour and up to 4.

For assembly

1. Form risotto balls. Line another baking sheet with parchment paper. Scoop ¼ cup of the risotto and form into a patty in your hands. Place 1 piece of the cheese in the middle and form the mixture into a 2½-inch ball (it won’t look perfect). Set it down on the parchment paper, continuing with the remaining risotto and cheese. Freeze the balls until they have firmed up, for about 15 minutes.
2. Make the dredge. Add the panko breadcrumbs to a food processor and pulse until ground fine then add to a shallow bowl. In another shallow bowl, add the flour and season it with salt and pepper, whisking to combine. Add the eggs to one more shallow bowl and beat the eggs.
3. Heat oil. Add enough oil to a large cast iron pan or Dutch oven to reach at least 1” up the side of the pan. Heat oil over medium heat until it reaches 350ºF.
4. Fry arancini. Working in batches, roll a risotto ball in the flour, shaking off any excess then roll to coat in the egg followed by the panko. Add to the oil and fry until crispy all over, turning occasionally, about 4 minutes. Remove to a paper-towel lined plate to drain and repeat the process with the remaining rice balls until they are all fried.

To make the creamy spicy marinara

1. Mix and heat the sauce. Heat the marinara in a small saucepan over medium-low heat, until heated through. Whisk in the cream and Calabrian chili paste until combined then remove from heat. Add the sauce to small serving bowls.

For serving

1. Serve. Serve the arancini hot with the creamy spicy marinara for dipping.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Shrimp Scampi Risotto
• Confit Tomato Risotto
• Broccoli Cheddar Risotto

Arancini

Print Pin

Prep Time 2 hours hrs 30 minutes mins

Cook Time 30 minutes mins

Serves 1 1/2 dozen

US Customary – Metric

Ingredients:

For the risotto:

• 3½ cups low-sodium chicken stock
• 3 tablespoons extra-virgin olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, chopped
• 1 cup arborio rice
• ½ cup dry white wine
• Kosher salt, as needed
• ¼ cup heavy cream
• 1 cup freshly grated Parmesan

For assembly:

• 4 ounces fontina cheese, cut into ½” cubes
• 2 cups Panko breadcrumbs
• 1½ cups all-purpose flour
• Kosher salt, as needed
• Freshly ground black pepper, as needed
• 3 large eggs
• Vegetable oil, as needed, for frying

For the creamy spicy marinara:

• 1 cup marinara of choice
• ¼ cup heavy cream
• 1 tablespoon Calabrian chili paste

Instructions:

For the risotto:

• Add the chicken stock to a medium saucepan and warm over medium-low heat.
• Place a medium saucepan over medium heat, add the olive oil and heat through. Add the onion, stirring occasionally, until onions are translucent and tender, about 6 minutes. Add the garlic and cook until fragrant, about 30 seconds.
• Stir in the rice and sauté in the olive oil, stirring constantly, for 30 seconds, then add the white wine. Reduce heat to medium-low and stir constantly until all wine has been absorbed. Add the stock and continue stirring occasionally until the stock has been absorbed. Continue adding the stock ¼ cup at a time, stirring frequently, until all of the stock has been used and rice is al dente, about 20 to 25 minutes. Season to taste with salt.
• Once the risotto is al dente remove from heat and stir in the cream and Parmesan cheese until completely combined.
• Let cool slightly then spread the risotto in an even layer on a parchment paper-lined rimmed baking sheet. Cover with plastic wrap and chill for at least 1 hour and up to 4.

For assembly:

• Line another baking sheet with parchment paper. Scoop ¼ cup of the risotto and form into a patty in your hands. Place 1 piece of the cheese in the middle and form the mixture into a 2½-inch ball (it won’t look perfect). Set it down on the parchment paper, continuing with the remaining risotto and cheese. Freeze the balls until they have firmed up, for about 15 minutes.
• Add the panko breadcrumbs to a food processor and pulse until ground fine then add to a shallow bowl. Add the flour to another shallow bowl and season it with salt and pepper, whisking to combine. Add the eggs to one more shallow bowl and beat the eggs.
• Add enough oil to a large cast iron pan or Dutch oven to reach at least 1” up the side of the pan. Heat oil over medium heat until it reaches 350ºF (180ºC).
• Working in batches, roll a risotto ball in the flour, shaking off any excess then roll to coat in the egg followed by the panko. Add to the oil and fry until crispy all over, turning occasionally, about 4 minutes. Remove to a paper-towel lined plate to drain and repeat the process with the remaining rice balls until they are all fried.

For the creamy spicy marinara:

• Heat the marinara in a small saucepan over medium-low heat, until heated through. Whisk in the cream and Calabrian chili paste until combined then remove from heat. Add the sauce to small serving bowls.

For serving:

• Serve the arancini hot with the creamy spicy marinara for dipping.

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