Homemade Arancini Recipe
User Reviews
5
Homemade Arancini Recipe
Description
This recipe uses chilled, pre-made risotto to shape balls around small chunks of fontina cheese and peas, combining creamy, cheesy filling with tender peas. The stuffed risotto is formed into firm balls, then salted and peppered before being coated sequentially in flour, egg wash, and breadcrumbs seasoned with salt and pepper. This classic breading ensures a crisp crust after frying.
Deep frying arancini at 350°F creates a golden crust that seals the creamy inside. They are served with pomodoro sauce to add acidity and freshness. The method allows for variations like adding sautéed mushrooms to the filling for additional flavor.
Practical tips include making arancini in advance and storing them refrigerated for up to one day before frying, as well as reheating cooked arancini by baking covered and then uncovered to maintain crispness. They can also be stored in the refrigerator for up to four days or frozen for up to two months, making them convenient for meal prep.
The recipe stresses using a 3-step breading technique and provides guidance on setting breaded arancini on a tray before frying for ease. The balance of texture, flavor from fontina cheese, peas, and pomodoro sauce makes Homemade Arancini a satisfying treat.
Ingredients
- 4 cups Risotto pre-made, chilled
- 4 ounces fontina cheese cut into small ½” chunks
- ¾ cup peas thawed
- 1 cup all-purpose flour
- 3 egg large, whisked
- 2 cups breadcrumbs
- salt to taste
- black pepper to taste
- 2 cups pomodoro sauce
- cooking 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
- Arancini are best eaten fresh after frying but can be kept warm in a low oven (180°–200°F) for up to 20 minutes.
- You can prepare and bread arancini a day ahead; store them covered in the refrigerator before frying.
- Store cooked arancini refrigerated for up to 4 days or freeze for up to 2 months; thaw before reheating.
- Reheat by baking them on a tray covered with foil at 350°F for 10 minutes, then uncovered for 10 more minutes to restore crispness.
- Consider adding sautéed mushrooms with peas and fontina in the filling for variation.
- Set breaded arancini on a parchment-lined tray before frying to keep them organized.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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