I love just about everything we post. There are some things that I do not like but that is just because I am picky. But if we post the recipe you can be assured that one of us loves it. However, there are some things that I really, really love! I cannot express to you enough how much I want you to make this. Breakfast, lunch, dinner, I don’t care! You NEED to make this arancini.
Some of you are probably saying aran-what??? Arancini is basically fried risotto. It is a no-brainer. Risotto stuffed with bocconcini, rolled in panko, fried, and served with marinara. I mean seriously? Are you even still reading this? You should be making risotto right now.
I will admit that this recipe has quite a few steps. You have to make the risotto, which can be time consuming. Then cool it. Then make the balls and fry them. BUT, here is what you should do. Make your self some risotto for dinner tonight. Best to make a double batch so that you are sure to have leftovers. Refrigerate the leftovers and make the arancini the next day. Also, surprisingly these re-heat really well. We re-heated these in the oven for about 10 minutes the next day and they were just as good. Please, please, please try these!! You will not regret it.
Here is what you’ll need
Mix the risotto with the egg, panko, basil and parmesan cheee. Mix.
Scoop about 2 tablespoons of risotto into your hand, flatten and put a cube of bocconcini in the center
Fold the risotto over the cheese and roll in the panko crumbs
Fry for about 5 minutes until golden brown
Are you whipping up your batch of risotto yet? You should be.
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Ingredients
2 cups panko, divided
4 cups cooked and cooled risotto (click here for recipe)
1/2 cup finely grated Parmesan
1/4 cup finely chopped dried basil
2 eggs, at room temperature, beaten
8 ounces bocconcini, cut into cubes
Vegetable oil, for frying
Marinara sauce for dipping
Directions
Mix the leftover risotto with the eggs, ½ cup panko, parmesan cheese and basil. Mix well. Begin heating your oil in a fryer or sauté pan. Scoop about 2 tablespoons of risotto. Flatten it in your hand a bit and put the cheese in the center. Wrap the risotto around the cheese.Place the remaining panko in a bowl. Roll the risotto balls in panko. Continue until you are out of risotto. Fry about 5-6 risotto balls at a time, depending on how big your fryer is. Fry for about 5 minutes until golden brown. Serve with marinara for dipping.
Source: Adapted from Giada De Laurentiis
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