Goodness Gracious, Great Balls of Arborio 😋
Oh boy, now, this is a delicious Ball-O-Rice! It’s Arancini! This was my first time making this dish. For one reason, risotto is usually the dish I’m making, not the dish I’m making to make something else, right? Well, it’s worth it.
This is a traditional Italian appetizer. I tend to find myself making the same things for appetizers all the time. And, I try to make and serve a very light appetizer since I’m usually making it to serve before dinner. This is one to make when you know the dinner to follow is on the lighter side or when you’re looking to serve heavier apps with drinks. I wanted to stretch my culinary hors d’oeuvres vocabulary beyond my usual go-tos, So my friends, here we go!
Rice Vs. Risotto
When I make risotto, I serve it as the main dish, and it’s usually so good, leftovers are not a thing. But honestly, making risotto is almost as easy as making rice, you just have to stand around and stir it more often. You also have to add the hot liquid slowly, instead of heating the liquid and adding the rice. That is basically the only difference. You can make so many delicious varieties of risotto’s, so if you haven’t made it before because you thought it was difficult, it is not.
Making The Risotto
Into a small sauce pan, add 3 cups vegetable or chicken broth. Let it heat. Continue to make the risotto.
In a medium sauce pan, on medium low heat add a 1 tablespoon of butter and 1 tablespoon of olive oil. Add a minced shallot and 2 finely minced garlic cloves. Cook until the shallot becomes translucent, about 3 minutes. Add 1 cup Arborio rice and let the rice brown, stirring constantly about 2 minutes.
Add 2 ladles-full of the stock. Let the stock fully absorb into the rice prior to adding more, stirring constantly. Once the stock is absorbed, add 1 ladle-full again, and repeat until all the liquid has been incorporated. This should take about 20 minutes. Remove from the heat. Add 1 tablespoon butter and 1 cup grated Parmesan cheese, mix well. Let cool completely. Cover and refrigerate.
Making The Arancini
Cut mozzarella into small cubes, about 1/4 inch. In a mixing bowl, add chilled risotto, and 2 eggs, and 2 tablespoons of fresh lemon zest and 1/3 cup fresh chopped basil. Mix well. Form balls by placing about 2 tablespoons of the rice into your hands and roll carefully into balls. Make a divot with your finger and add a cube of cheese, then cover with rice. Place each on a baking sheet lined with parchment paper. Let the mixture chill while you prepare the dredge.
In a small bowl, beat two eggs, set aside. In another bowl, add 1 1/2 cups super fine bread crumbs. You can pass the crumbs through a wire mesh screen or put them into the food processor for up to 2 minutes. You want the crumbs to be nearly powder-like.
In a large pan, heat vegetable oil on medium high heat. You can test to see if it’s hot enough by dropping a small bit of bread crumb into the oil. It should fry up quickly.
Roll each ball into the egg, then into the breadcrumbs. Cook the balls in the oil until they are browned on all sides. Don’t crowd the pan. Cook in batches, if necessary.
In a small sauce pan, add 1 tablespoon of olive oil and heat. Add 2 cloves of garlic, finely Minced. Add 1 small can (8-10 ounces) of crushed tomatoes and a pinch of salt and 1/2 teaspoon salt and 1/8 teaspoon ground fresh black pepper. Let this cook on low for about 15 minutes.
Serve the Arancini with marinara sauce and a sprinkling of fresh chopped basil and some lemon zest.
Notes
This recipe makes about 14-16 pieces
Ingredients
For the Risotto
- 1 cup Arborio Rice
- 1 tablespoon olive oil
- 2 tablespoons butter (divided)
- 3 cups chicken or vegetable stock
- 1 cup Parmesan cheese
For the Arancini
- 2 cups chilled risotto
- 3 eggs
- 1 cup Parmesan cheese
- 5 oz mozzarella cheese
- 2 tablespoons fresh lemon zest
- 1/3 cup fresh basil, chopped
For the Marinara Sauce
- 1 can 8-10 ounces crush tomatoes
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- pinch sugar
- salt/pepper
Optional Garnish
- Freshly chopped basil, lemon zest
Instructions
For the Risotto
- Into a small sauce pan, add 3 cups vegetable or chicken broth. Let it heat. Continue to make the risotto.
- In a medium sauce pan over medium low heat, add a 1 tablespoon of butter and 1 tablespoon of olive oil. Add minced shallot and finely minced garlic cloves. Cook until the shallot becomes translucent, about 3 minutes. Add 1 cup Arborio rice and let the rice brown lightly, stirring constantly about, 2 minutes.
- Add 2 ladles-full of the stock. Let the stock fully absorb into the rice prior to adding more, stirring constantly. Once the stock is absorbed, add 1 ladle-full again, and repeat until all the liquid has been incorporated. This should take about 20 minutes. Remove from the heat. Add 1 tablespoon butter and 1 cup grated Parmesan cheese, mix well. Let cool completely. Cover and refrigerate.
For the Arancini
- Cut mozzarella into smal cubes about 1/4 inch. In a mixing bowl, add chilled risotto, and 2 eggs, 1/3 cup chopped fresh basil and 2 tablespoons of fresh lemon zest. Mix well. Form balls by placing about 2 tablespoons of the rice into your hands and roll carefully into balls. Make a small divot add a piece of the cheese then cover back with rice. Place each on a baking sheet lined with parchment paper. Let the mixture chill while you prepare the dredge.
- In a small bowl, beat two eggs, set aside. In another bowl, add 1 1/2 cups super fine bread crumbs. You can pass the crumbs through a wire mesh screen or put them into the food processor for up to 2 minutes. You want the crumbs to be nearly powder-like.
- In a large pan, heat vegetable oil on medium high heat. You can test to see if it's hot enough by dropping a small bit of bread crumb into the oil. It should fry up quickly.
- Roll each ball into the egg, then into the breadcrumbs. Cook the balls in the oil until they are browned on all sides. Don't crowd the pan. Cook in batches, if necessary.
- In a small sauce pan, add 1 tablespoon of olive oil and heat. Add 2 cloves of garlic, finely Minced. Add 1 small can (8-10 ounces) of crushed tomatoes and a pinch of salt and 1/2 teaspoon salt and 1/8 teaspoon ground fresh black pepper. Let this cook on low for about 10 minutes.
- Serve the Arancini with marinara sauce and a sprinkling of fresh chopped basil and some lemon zest.
