Classic Italian Arancini

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 1/2 cup (50g) grated fontina cheese 1/2 cup (50g) grated fontina cheese
• 1/2 cup (50g) grated mozzarella cheese 1/2 cup (50g) grated mozzarella cheese
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• 2 eggs, beaten 2 eggs, beaten
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 42g (2g sugars)
• Protein: 10g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the Arborio rice to the saucepan and stir well to coat the grains with oil. Cook for a few minutes until the rice becomes slightly toasted.
3. 3.
   Pour in the white wine and stir until it is absorbed by the rice.
4. 4.
   Gradually add the vegetable broth, one cup at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Continue this process until the rice is cooked al dente.
5. 5.
   Remove the risotto from the heat and let it cool slightly. Then, stir in the grated Parmesan, fontina, and mozzarella cheeses until well combined. Season with salt and pepper to taste.
6. 6.
   Take a small portion of the risotto mixture and flatten it in your palm. Place a small cube of mozzarella cheese in the center and shape the risotto around it, forming a ball. Repeat this process with the remaining risotto mixture.
7. 7.
   Dip each risotto ball into the beaten eggs, ensuring it is fully coated, and then roll it in the breadcrumbs until evenly coated.
8. 8.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Fry the Arancini in batches until they turn golden brown and crispy on the outside. Remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
9. 9.
   Serve the Arancini hot and enjoy the gooey, cheesy center encased in a crispy shell.

Treat your ingredients with care...

• Arborio rice — Use Arborio rice specifically for its high starch content, which gives the risotto its creamy texture.
• Fontina cheese — Fontina cheese melts beautifully and adds a rich, nutty flavor to the filling.
• Mozzarella cheese — Opt for fresh mozzarella for a gooey, stretchy filling.

Tips & Tricks

• To save time, you can use leftover risotto instead of cooking it from scratch.
• Experiment with different fillings such as cooked ground meat, peas, or mushrooms for a variety of flavors.
• For a healthier alternative, you can bake the Arancini in the oven instead of deep-frying them.
• Serve the Arancini with a side of marinara sauce or aioli for dipping.
• Make sure the risotto mixture is well-chilled before shaping it into balls to prevent them from falling apart during frying.

Serving advice

Serve the Arancini as an appetizer or snack. They are best enjoyed hot and crispy, straight from the fryer.

Presentation advice

Arrange the Arancini on a platter, garnished with fresh herbs such as basil or parsley, to add a pop of color. Serve them with a side of marinara sauce or aioli for dipping.