Amazingly Cheesy Arancini

Amazingly Cheesy Arancini

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These delicious cheesy balls are everything you’ve been looking for. With a perfect crunch on the outside and a melty middle, everyone is sure to enjoy!

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Chicago

Time needed

90 min preparation + 10 min cooking

Serving Size / Yield

12 servings

Ingredients

  • Risotto
  • 3 ½ C. chicken broth
  • 1 ½ C. arborio rice
  • 1 C. fresh Parmesan
  • ½ C. Chardonnay (or any dry white wine)
  • 2 Tbs. olive oil
  • 2 Tbs. butter
  • 2 shallots, chopped
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • Arancini Balls
  • 2 large egg
  • 4 oz. mozzarella, diced
  • ¼ C. parsley
  • 1 ½ C. panko breadcrumbs
  • 4 oz. fontina cheese, diced
  • Cooking oil for frying

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Directions

For the risotto: heat the chicken broth and let it simmer until it’s time to use it. In a separate skillet, heat the oil and toss in the garlic and shallots. Let this cook for about 3 minutes. Mix in the arborio and let it cook for about 1 minutes. Stir in the wine until it’s fully absorbed. Add ½ cup of the chicken broth. Once it’s absorbed fully, add in another ½ cup and continue to do this until it’s fully absorbed. Remove the rice and add in the parmesan, salt and pepper. Add the butter and mix it in until it’s melted. Let this cool.

For the arancini balls: add a ½ cup of the breadcrumbs and an egg. Mix the parsley and flatten the mixture on a baking sheet or cutting board. Roll 1 ½ in. balls out of the mixture. In each ball, make a large dip with your fingers. Add in the fontina and mozzarella and roll back into a ball.

Brush the balls with the other egg (already beaten) and then roll them in the remaining breadcrumbs. Chill for one hour in the fridge. Deep fry with the cooking oil. It should take about 5 minutes. Make sure not to cook them too fast so that the cheese melts and the balls remain golden brown. Serve with marinara sauce.

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