Amazing Arancini Recipe

Bring your favorite Italian restaurant to your own house with this delicious easy to make arancini balls recipe served with a homemade pomodoro sauce.

This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.

Arancini is one of the few things you can’t buy in the frozen food section or center aisles of the grocery store. It’s something that is homemade and only takes about 30 minutes from start to finish, once you have your risotto recipe all finished up.

If you want to impress some guests, then this arancini balls recipe is for you!

Ingredients for this recipe:

• 8 cups pre-made chilled risotto
• 4 ounces fontina cheese cut into small ½” chunks
• ¾ cup thawed peas
• 1 cup Bob’s Red Mill All Purpose Flour
• 3 whisked large eggs
• 2 cups bread crumbs
• sea salt and pepper to taste
• 2 cups pomodoro sauce
• canola oil for frying

Serves 15

Prep Time: 20 minutes

Cook Time: 8 minutes

Procedures:

1. Heat some canola oil in a medium size pot over medium heat to 350°.
2. Take about 3-4 tablespoons of cold risotto in your hand and flatten it out a bit.
3. Next, add about 3-4 chunks of cheese and 8-10 peas.
4. Take another 2-3 tablespoons of cold risotto and cover the cheese and peas and then form into a ball using both hands. Repeat until all of the ingredients have been used.
5. In a medium size pan mix together the flour, salt and pepper and set aside. In a separate medium size pan mix together the whisked eggs, salt and pepper and set aside. In another separate medium size pan mix together the breadcrumbs, salt and pepper and set aside.
6. To bread the arancini, place one of the balls into the seasoned flour and move around until completely coated.
7. Next add it to the seasoned egg mixture and dredge until coated. Lastly, add it to the seasoned breadcrumbs and move around until the arancini ball is completely coated in breadcrumbs. Set aside and repeat until all the arancini balls have been breaded.
8. Place a few of the arancini balls into the hot oil and cook for 6-8 minutes or until golden brown and the cheese has melted in the center. Cook in batches so they don’t clump together and drain on a paper towel.
9. Serve alongside pomodoro sauce.

CHEF NOTES:

• You can absolutely stuff the risotto balls with whatever you’d like, I did fontina and peas and served a tomato sauce alongside.
• Originally arancini had saffron in it, which you will still sometimes find in certain arancini recipes.
• it’s a good idea to wet your hands ahead of time since risotto is sticky and this well help release it with ease.
• It’s important to season each breading procedure.