0 from 9 votes
Arancini
Fried balls of risotto make the most perfect snack for happy hour!
Prep Time
2 hrs 15 mins
Cook Time
15 mins
Total Time
3 hrs
Servings: 6 people
Calories: 2474 kcal
Course:
Appetizer
Cuisine:
Italian
Ingredients
- 4 tablespoons unsalted butter divided
- 1 small yellow onion finely chopped
- 3 cloves garlic roughly chopped
- 1 cup arborio rice
- 3 ½ cups vegetable stock
- ½ cup dry white wine
- 1 cup finely grated parmesan
- ¼ cup mascarpone
- 1 lemon juiced and zested
- Kosher salt and freshly cracked black pepper to taste
- 3 ounces low-moisture mozzarella cut into ½ inch pieces
- 2 cups panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs
- 6 cups canola oil for frying
- 1 15-ounce jar marinara sauce
Instructions
- Heat 2 tablespoons of butter in a medium saucepan over medium heat. Add the onions and sauté until translucent. Add the garlic and sauté for about 1 minute. Add the Arborio rice to the skillet and toast for 60 seconds, stirring frequently so that each granule is coated.
- Add the white wine and stir until all the wine has been absorbed. Start to add the chicken stock ½ cup at a time, stirring until absorbed. Continuing adding ½ cup at at time. After the final addition, let cook for about 5 minutes more, then stir in Parmesan, mascarpone cheese, lemon zest, lemon juice, the remaining butter and season with salt and pepper to taste.
- Spread risotto in an even layer on a parchment-lined baking sheet and wrap with plastic. Transfer to the fridge for 1-2 hours until chilled.
- Line another baking sheet with parchment paper. Scoop out ¼ cup of risotto and form into a patty about 2½" in diameter. Place a piece of mozzarella in the center of the patty. Carefully shape risotto around the cheese, then roll into a 2" ball. Place on a prepared baking sheet and repeat until you’re out of risotto and cheese. Transfer the baking sheet into the freezer for 15 minutes.
- Place the panko in a shallow bowl. Place the flour in another shallow bowl, seasoned with salt and pepper. Place the beaten eggs in a third shallow bowl. Working one at a time, roll the balls in flour, then with egg, then panko. Transfer back onto the parchment paper.
- Heat the oil in a large dutch oven over medium heat until the thermometer registers 350°. Carefully lower 5-6 of the risotto balls into oil with a slotted spoon and fry until deeply golden brown, 6–8 minutes, flipping halfway through. Transfer the balls to a paper towel lined plate to drain; season with salt. Repeat with remaining rice balls. Serve warm with marinara or pesto on the side.
Cup of Yum
Notes
- These are great leftover, they just might not be as crispy. Toss them in the toaster oven to reheat.
Nutrition Information
Calories
2474kcal
(124%)
Carbohydrates
53g
(18%)
Protein
17g
(34%)
Fat
246g
(378%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
64g
Monounsaturated Fat
146g
Trans Fat
1g
Cholesterol
108mg
(36%)
Sodium
1451mg
(60%)
Potassium
407mg
(12%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
1277IU
(26%)
Vitamin C
16mg
(18%)
Calcium
329mg
(33%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 2474
% Daily Value*
| Calories | 2474kcal | 124% |
| Carbohydrates | 53g | 18% |
| Protein | 17g | 34% |
| Fat | 246g | 378% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 64g | 376% |
| Monounsaturated Fat | 146g | 730% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 1451mg | 60% |
| Potassium | 407mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1277IU | 26% |
| Vitamin C | 16mg | 18% |
| Calcium | 329mg | 33% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.