Best Risotto Balls Arancini Recipes
RISOTTO BALLS (ARANCINI)
My Italian grandma made these risotto balls for me. I still request them when I visit her, and so do my children. These can be made ahead of time and frozen. They are also delicious served as a vegetarian main course with a salad. -Gretchen Whelan, San Francisco
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a large saucepan, combine water, rice and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 18-20 minutes. Let stand, covered, 10 minutes. Transfer to a large bowl; cool slightly. Add eggs and pesto; stir in 1 cup bread crumbs., Place remaining bread crumbs in a shallow bowl. Shape rice mixture into 1-1/4-in. balls. Roll in bread crumbs, patting to help coating adhere. Place on greased 15x10x1-in. baking pans. Bake until golden brown, 25-30 minutes. Serve with marinara sauce.
Nutrition Facts : Calories 42 calories, Fat 1g fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 125mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
ARANCINI DI FUNGHI (MUSHROOM RISOTTO BALLS) BY THE BRUNETTE BAKER
Steps:
- In a large skillet, heat 1 tablespoon of unsalted butter and 1 tablespoon canola oil over medium heat. Add onions and cook for several minutes until translucent. Add in uncooked Arborio rice and stir, allowing butter and oil to completely coat the rice. Sauté for a couple minutes or until rice begins to release a nutty aroma. Add white wine and stir until the rice has completely absorbed the liquid. Add the mushrooms and a cup of hot broth, stirring constantly until liquid is absorbed. Continue this process until the rice takes on a creamy consistency and the starches begin to release. Rice should be al dente; tender, but firm to the bite. Add butter, cheese, and salt; stir until melted. Refrigerate risotto for several hours or overnight for best results. To make risotto balls: With dampened hands, form risotto into 1 or 2 inch balls, depending how large you would like them. Stuff a cube of mozzarella inside, squeeze firmly, and then roll in breadcrumbs. In a deep saucepan, fill pan with enough canola oil to cover risotto balls and heat to 365ºF. Place balls into hot oil, two at a time, frying until they turn golden brown and cooked throughout - about 2 minutes. Using a slotted spoon, remove from oil and transfer to a paper towel-lined plate. Serve warm with a side of marinara sauce.
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