Arancini (Fried Risotto Balls)
Updated: Nov 22, 2019
The risotto base can be a plain risotto, or it can be flavored with vegetables, meat, seafood, etc.
1 medium yellow onion, small dice
4 tbsp. olive oil, divided
1 lb. Arborio rice
9 cups hot stock, can use veggie, chicken, beef, seafood
1 cup dry white wine
Salt and pepper to taste
5 eggs, beaten with a little water
4 cups bread crumbs
2 cups fresh mozzarella (either cut into 1” cubes, or the small, round, fresh mozzarella balls)
Prepare the risotto (using the preparation discussed in the mushroom risotto recipe) and cool on a sheet pan.
Once the risotto has cooled, use an ice cream scooper and scoop out balls of risotto. Place a piece of the fresh mozzarella into the center of the risotto, and roll into a ball. Dip the risotto balls into the eggs, and then dip into the bread crumbs.
Once all of the risotto balls have been coated, fry at 350 degrees F, until golden brown, about 3-5 minutes. Cool slightly, and serve.