Arancini (Risotto Balls)
Firstly, these are definitely inspired by Magnolia Table’s Arancini recipe. There are only a few changes….so I have to give credit where credit is due. We absolutely love these little baby’s and they remind us of our trip to Italy back in 2019. We couldn’t get enough food….gelato….or coffee! But these were one of the things we knew we had to try to recreate at home. Everyone in the family is super excited when I’m making a batch of these. They can also be frozen and reheated so make sure to make plenty!
Also….the risotto that this makes is AMAZING…try not to eat too much of it while you’re making these things…but also, the risotto itself makes for a FANTASTIC side along with some grilled chicken!
Arancini
Prep time: 30 minutes | Cook time: 20 minutes
Ingredients
- 4 cups chicken stock
- 5 Tbsp unsalted butter (divided)
- 1/2 cup diced onion
- 1 garlic clove
- 1 cup Arborio rice
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup grated Parmesan
- 1/2 cup heavy cream
- 2 cups panko or breadcrumbs
- 1 cup flour
- 3 large eggs
- Salt and pepper
- Avocado oil for frying
- Your favorite Marinara (we use homemade or Raos)
Instructions
In a large pot, bring the chicken stock to a simmer.
Then in your Dutch oven or large saucepot melt three tablespoons of butter over medium heat.Add onion and saute.
Once the onion has softened, add the garlic, stir around and then add your rice. Toast the rice and once toasted, you are ready to start the process of adding the stock.
Add one ladle of stock into the rice mixtur and stir until all the rice soaks up the liquid. It is important to wait until the rice has soaked up the liquid before adding more. Then keep adding one ladle of stock at a time until all the stock has been added. This will take quite some time.
Remove from heat and add the parmesan, cream, and two tablespoons remaining butter. Stir that around until melted and heated.
Add the completed risotto to a bowl and put in your fridge for at least a couple hours or overnight.
Now you are ready to fry!
Get your oil heated to 350 degrees.Put enough oil in the pot to reach the balls at least half way up the ball.
While heating, shape your risotto balls into about 1 in balls.
Once shaped, start dredging them. Start with flour, then egg, then panko or breadcrumbs and set aside.
Once all have been dredged, add them to the heated oil. Be sure not to crowd the pot. Fry until golden brown all around flipping the balls to make sure they are golden all around. Then place on paper lined platter.
Serve with marinara and Enjoy!!
