Homemade Arancini Recipe
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5.0
42 reviews
Excellent
Homemade Arancini Recipe
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Bring your favorite Italian restaurant to your own house with this delicious, easy-to-make arancini recipe of stuffed fried risotto balls.
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Ingredients
- 4 cups pre-made chilled risotto
- 4 ounces fontina cheese cut into small ½” chunks
- ¾ cup thawed peas
- 1 cup all-purpose flour
- 3 whisked large eggs
- 2 cups breadcrumbs
- Sea salt and pepper to taste
- 2 cups pomodoro sauce
- oil for frying
Instructions
- Heat enough oil in a medium-sized pot until it is about ¼ full over medium heat to 350°.
- Take about 3-4 tablespoons of cold risotto in your hand and flatten it out a bit.
- Next, add about 3-4 chunks of cheese and 8-10 peas.
- Take another 2-3 tablespoons of cold risotto, cover the cheese and peas, and then form into a ball using both hands. Repeat until all of the ingredients have been used.
- In a medium-sized shallow wide bowl or cake or pie tin, mix together the flour, salt, and pepper and set aside. In a separate medium-size shallow wide bowl or cake or pie tin, mix together the whisked eggs, salt, and pepper and set aside. In another separate shallow wide bowl or cake or pie tin, mix together the breadcrumbs, salt, and pepper and set aside.
- To bread the arancini, place one of the balls into the seasoned flour and move around until completely coated.
- Next, add it to the seasoned egg mixture and dredge until coated. Lastly, add it to the seasoned breadcrumbs and move around until the arancini ball is completely coated in the breadcrumbs. Set aside and repeat until all the arancini balls have been breaded.
- Place a few of the arancini balls into the hot oil and cook for 6-8 minutes or until golden brown and the cheese has melted in the center. Cook in batches so they don’t clump together, and drain on a paper towel.
- Serve alongside Pomodoro sauce.
Notes
- Make-Ahead: These are meant to be eaten when they’re done cooking. However, you can keep them warm on a rack over a sheet tray in the oven at low temperatures (180° to 200°) for up to 20 minutes. In addition, you can make them and bread them and store them covered in the refrigerator 1 day before frying and serving.
- How to Store: Store the arancini chilled and covered in the refrigerator for up to 4 days. They will freeze well and will hold in the freezer covered for up to 2 months. Thaw them in the refrigerator for 1 day before reheating.
- How to Reheat: Place them on a sheet tray lined with parchment paper and cover with foil. Bake at 350° for 10 minutes. Remove the foil and bake for 10 more minutes. Serve.
- A standard breading procedure consists of a 3-part technique where food is dredged in flour, then coated in egg wash, and then coated in breadcrumbs.
- Try adding sautéed mushrooms to the middle of the arancini along with the peas and fontina cheese.
- Once the arancini are breaded, they can be set on a sheet tray lined with parchment paper for up to 30 minutes before frying.
Nutrition Information
Show Details
Calories
272kcal
(14%)
Carbohydrates
48g
(16%)
Protein
9g
(18%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
42mg
(14%)
Sodium
350mg
(15%)
Potassium
206mg
(6%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
313IU
(6%)
Vitamin C
5mg
(6%)
Calcium
81mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 48g | 16% |
| Protein | 9g | 18% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 42mg | 14% |
| Sodium | 350mg | 15% |
| Potassium | 206mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 313IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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