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Cheesy arancini with risotto
Gooey, cheesy rice enclosed in golden crunchy crumb. Need we say more? Mary Berg gives us another reason to love cheese with these delicious cheesy arancini served with her homemade classic risotto. The best part about this dish? These tasty fried bites are just as good made-ahead and reheated.
SERVES
3
TO
6
Ingredients
Mary’s Basic Risotto
- 3 cups (750 ml) low sodium chicken or vegetable broth
- 1 tbsp olive oil
- 2 shallots, finely diced
- Kosher salt
- 1 cup (220 g) Arborio rice
- 1/2 cup (125 ml) dry white wine
- 3/4 cup (68 g) Parmigiano-Reggiano, finely grated
- 1 tbsp (14 g) unsalted butter, optional
- Freshly ground black pepper
- Mix-ins such as lemon zest and juice, chopped sundried tomatoes, green peas, finely chopped parsley, chives, or sauteed mushroom
Cheesy Arancini
- 1/4 cup (30 g) flour
- 1 egg, beaten
- 1/4 tsp Italian seasoning
- 1/4 tsp kosher salt
- 1/2 cup (30–50 g) breadcrumbs or panko
- 1 1/2 cups prepared risotto
- Six 1 1/2 cm (generous 1/2–inch) cubes brick mozzarella
- Canola oil, for frying
- Flaky sea salt
- Prepared tomato sauce, optional
- 8–10 sage leaves, optional
- Parmigiano-Reggiano, for grating, optional
Directions
For Risotto
- Heat the stock over low in a medium saucepan
- Heat a large skillet over medium heat and add the oil.
- Add the shallot, season with salt and cook just until translucent and lightly golden around the edges, about two to three minutes.
- Add in the Arborio rice and cook for one minute while stirring continuously to toast the rice.
- Turn the heat down to medium-low and add in the white wine. Stir until almost all of the wine has been absorbed then start adding the warm stock about 1/2 cup at a time, stirring well after each addition and leaving it to bubble away until absorbed before adding and stirring in the next 1/2 cup of stock.
- Once the rice is tender, stir in the cheese, butter, if using, season with salt and black pepper and stir through any mix-ins to heat through. Serve immediately.
- Place any leftovers in a sealed container for up to three days to use for arancini.
For the Arancini
- Set out a small baking sheet or dinner plate and have some paper towel close at hand.
- Fill a small bowl with tap water and set it on your workstation.
- Place the flour in one small mixing bowl, the beaten egg in another and the Italian seasoning and salt in the third.
- If using panko, place it into a small food processor or a heavy-duty zip top bag and pulse or crush into a slightly finer crumb. Add breadcrumbs to the Italian seasoning and salt and mix well to combine.
- Lightly wet your hands with some of the tap water and scoop 1/4 cup of the prepared risotto into your hands. Flatten the risotto slightly and place a cube of mozzarella in the centre. Wrap and pinch the risotto around the cheese to form a ball and fully enclose the cheese. Place the arancini ball onto the baking sheet or plate and continue with remaining risotto and cheese.
- Working with one at a time, toss the arancini in the flour followed by the egg, then roll in the breadcrumb mixture. Place back onto the baking sheet. Chill for ten minutes.
- In a deep sided, heavy bottomed pan, heat 3-inches of canola oil over medium heat until it reaches 350°F (175°C) or a small sprinkling of breadcrumbs into the oil bubbles and browns in about five to 10 seconds. Fry the arancini until deeply golden brown all around, about four to five minutes. Remove from the oil onto a sheet of paper towel and season immediately with flaky sea salt.
- Quickly fry whole sage leaves by adding to the hot oil for approximately 10 seconds, just until crisp, then drain on paper towel.
- Serve hot as is or with prepared tomato sauce and fried sage leaves. Enjoy!
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