Arancini (Risotto Balls)

ARANCINI (RISOTTO BALLS)

3-4 C wild mushroom or other risotto, cooled
1-2 C Taleggio or other melting cheese, cut into 1/2″ cubes

4 large eggs
2 C all purpose flour
2 T fresh rosemary leaves, finely chopped
1 T fresh sage leaves, finely chopped
2 T parmigiano-reggiano
2 C fine fresh bread crumbs

Equal parts extra virgin olive and grapeseed oils, for frying
Sea salt and freshly ground black pepper, to taste

Aioli, for dipping or
Balsamic vinegar, for drizzling

Pour combined olive and grapeseed oils to a 3 1/2″ depth. Bring the temperature of the oil to 350 degrees F, using a frying thermometer. Line a jellyroll pan or cookie sheet with paper towels to later drain and season the fried arancini.

To make an arancino, take about two tablespoons of risotto in one hand, make a hole with a finger and stuff it with 1-2 Taleggio cubes. Close the hole and then form and roll the risotto into almost 2″ diameter balls. Set aside on a pan covered in parchment paper.

Break the eggs into a mixing bowl and whisk well. Place the flour in a separate mixing bowl and combine with the parmigiano-reggiano, rosemary, sage and salt and fresh black pepper to taste. Place the bread crumbs in a third mixing bowl.

Roll the arancini first in the flour mixture, then dip into the eggs until well coated and then finally roll lightly into the bread crumbs.

Working in batches cook in the heated oil until golden brown, about 3-4 minutes. Remove from the oil with a spider or slotted spoon, drain on paper towels and season to taste. Serve with fingers.

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