thepioneerwoman5.0
Arancini
Never underestimate the goodness of rice again! Filled with creamy risotto and melty cheese, and fried in crunchy breadcrumbs, arancini are the ultimate bite.
👥 2 Servings⏱️ Prep & Cook: 3h⏳ Prep: 10 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pot
- ●pan
- ●baking sheet
- ●bowl
- ●whisk
- ●dutch oven
- ●oven
📝 Preparation Steps
1
For the risotto: In a medium saucepan over low heat, heat the chicken stock with 1 cup of water. Keep warm.
2
In a large pot over medium heat, melt 2 tablespoons of the butter. Add the onion, celery, 1 teaspoon of salt, and black pepper and cook until the vegetables are tender and translucent, 3 to ⏱️ 5 minutes. Add the rice and cook until the rice is translucent around the edges, about ⏱️ 3 minutes. Add the garlic and cook until fragrant, ⏱️ 30 seconds. Add the white wine and allow to reduce, stirring constantly, for 2 to ⏱️ 3 minutes. Stir ½ cup of the hot broth mixture into the rice mixture; cook, stirring constantly, until the liquid is almost absorbed, 3 to ⏱️ 5 minutes. Repeat the process until the rice is tender and creamy and all the liquid has been absorbed, 20 to ⏱️ 25 minutes total.
3
Stir in the parmesan, the remaining 2 tablespoons of butter, and the parsley until well combined. Spread the risotto mixture evenly into a 9-inch by 13-inch pan. Cover the mixture with plastic wrap, pressing into the mixture so that it does not form a skin, and refrigerate for ⏱️ 1 hour or until cold.
4
For the arancini: Cut the fontina into ½-inch pieces. Shape the cold risotto mixture into 1-inch balls (about 1 ½ tablespoons). Flatten each ball into a disk and press 2 cubes of the fontina into the center. Fold the edges of the risotto over the cheese to seal. Place them on a parchment-lined sheet tray. Cover arancini and chill for ⏱️ 30 minutes.
5
Pour the panko breadcrumbs into a shallow dish. Whisk the eggs in a small bowl. Dip each risotto ball in the eggs, letting any excess egg drip off. Roll the ball in the breadcrumbs, firmly pressing the crumbs into the ball to create a solid coating. Return the balls to the baking sheet. Repeat to coat all of the balls.
large eggs2
6
Heat 1 ½ inches of oil in a Dutch oven or large pot until a thermometer registers 325°F. Fry 6 of the balls at a time for 3 to ⏱️ 4 minutes or until golden brown and hot in the center. Drain arancini on paper towels. Sprinkle them with salt.
7
Serve warm, sprinkled with parmesan and parsley, alongside warm marinara sauce.
Marinara sauce, to serve
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