Arancini Balls

    118

    Adapt these arancini rice balls to your liking: add fresh herbs, sundried tomatoes or chopped ham. You can also make the balls from leftover cold risotto.

    Arancini Balls
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    Arancini Balls
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    Servings Prep Time Cook Time
    18balls 40minutes 1hour 5 minutes
    Servings Prep Time
    18balls 40minutes
    Cook Time
    1hour 5 minutes
    Ingredients
    Ingredients
    Servings: balls Units:
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    Instructions
    1. Heat the oil and butter in a saucepan until foamy. Add the onion and a pinch of salt and fry gently over a low heat for 15 mins, or until softened and translucent. Add the garlic and cook for another min. Stir in the rice and cook for a further min, then pour in the wine. Bring to the boil and cook until the liquid is reduced by half. Pour in half the stock and simmer, stirring continuously, until most of the liquid is absorbed. Add the remaining stock a ladleful at a time as the rice absorbs the liquid, stirring, until the rice is cooked through (this should take about 20-25 mins). Stir in the parmesan and lemon and season to taste. Spread the risotto out into a lipped tray and leave to cool to room temperature.
    2. Scoop the cooled risotto into 18 equal portions – they should be slightly larger than a golf ball. Flatten a risotto ball in your hand and put a piece of the mozzarella in the centre, then enclose the cheese in the rice and roll it into a ball. Repeat with the remaining risotto balls.
    3. Put the flour, eggs and breadcrumbs into three separate shallow bowls. Dip each prepared risotto ball into the flour, followed by the eggs and finally, the breadcrumbs. Transfer to a tray and set aside.
    4. Half-fill a large, heavy-based saucepan with vegetable oil and heat over medium-low until it reads 170C on a cooking thermometer or until a piece of bread turns golden brown in the oil within 45 seconds. Lower the risotto balls into the oil in batches and cook for 8-10 mins, or until golden brown and melted in the centre. Set aside on a tray lined with a clean kitchen towel.
    5. Eat the arancini warm, or serve with a basic tomato sauce for dipping.

    RECIPE NOTES & TIPS:

    Recipe from bbcgoodfood.com, June 2019

    Nutrition Facts
    Arancini Balls
    Amount Per Serving
    Calories 266 Calories from Fat 99
    % Daily Value*
    Total Fat 11g 17%
    Saturated Fat 4g 20%
    Total Carbohydrates 29g 10%
    Dietary Fiber 1g 4%
    Sugars 1g
    Protein 11g 22%
    * Percent Daily Values are based on a 2000 calorie diet.

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