Arancini di Riso al Burro

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• 4 tablespoons (60g) unsalted butter, divided into small cubes 4 tablespoons (60g) unsalted butter, divided into small cubes
• 1/2 cup (60g) finely chopped onion 1/2 cup (60g) finely chopped onion
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup (60ml) dry white wine 1/4 cup (60ml) dry white wine
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• 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: 43g (2g sugars)
• Protein: 8g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large saucepan, heat the vegetable broth over medium heat until simmering.
2. 2.
   In a separate large saucepan, melt 2 tablespoons of butter and add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the Arborio rice to the saucepan and stir it for a minute until it is well coated with the butter and onion mixture.
4. 4.
   Pour in the white wine and cook until it evaporates.
5. 5.
   Begin adding the simmering vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding the next ladle. Repeat this process until the rice is cooked al dente, which should take about 20 minutes.
6. 6.
   Remove the risotto from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
7. 7.
   Allow the risotto to cool completely. Once cooled, take a small portion of the risotto and flatten it in your hand. Place a cube of butter in the center and shape the risotto into a ball around it. Repeat this process until all the risotto is used.
8. 8.
   In a shallow dish, place the breadcrumbs. Roll each rice ball in the breadcrumbs, ensuring they are evenly coated.
9. 9.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Fry the arancini in batches until they turn golden brown, approximately 3-4 minutes per batch.
10. 10.
    Remove the arancini from the oil and place them on a paper towel-lined plate to drain excess oil.
11. 11.
    Serve the arancini di riso al burro hot and enjoy!

Treat your ingredients with care...

• Arborio rice — Use Arborio rice specifically for its high starch content, which gives the arancini their creamy texture.
• Vegetable broth — Opt for a low-sodium vegetable broth to control the saltiness of the dish.
• Parmesan cheese — Grate the Parmesan cheese fresh for the best flavor and texture.
• Breadcrumbs — You can use store-bought breadcrumbs or make your own by toasting and grinding stale bread.

Tips & Tricks

• To add extra flavor, consider incorporating fillings such as sundried tomatoes, mozzarella, or truffle oil into the center of the arancini.
• For a healthier alternative, you can bake the arancini in the oven instead of frying them. Simply preheat the oven to 200°C (400°F) and bake the arancini for 20-25 minutes, or until golden brown.
• Serve the arancini with a side of marinara sauce or aioli for dipping.
• If you have leftover risotto, you can use it to make arancini the next day. The flavors will have melded together, resulting in an even more delicious dish.
• Arancini can be made in advance and frozen. Simply fry or bake them as needed.

Serving advice

Serve the arancini di riso al burro as an appetizer or a main course. They are best enjoyed hot and crispy, straight from the fryer or oven. Garnish with fresh herbs such as parsley or basil for an added touch of freshness.

Presentation advice

Arrange the arancini on a platter, allowing their golden color to shine. Consider serving them with a side of marinara sauce or aioli for dipping. Sprinkle some grated Parmesan cheese on top and garnish with a sprig of fresh herbs for an elegant presentation.