Food

Tip

To make these vegetarian, use vegetable stock or even water instead of chicken stock.

Arancini

goop

Who wouldn’t like a fried risotto ball stuffed with mozzarella? The answer is no one. Just warn your guests that they’re hot!

Makes 18 appetizers

2 tablespoons butter

1 tablespoon olive oil

1/3 cup yellow onion, minced

¾ cup Arborio rice

3 cups chicken stock

pinch saffron

salt to taste

½ cup Italian breadcrumbs

¼ cup parmesan cheese, finely-grated

2-ounces fresh mozzarella

olive oil for frying

tomato sauce for serving

1. Heat butter and olive oil over medium-low heat in a 2-3 quart saucepan. When the butter is melted and starting to foam, add onion and sauté 3-5 minutes or until translucent and starting to brown. Add rice, turn heat to medium-high, and cook 1 minute just to toast the kernels.

2. Add chicken stock, a generous pinch of salt, and a pinch of saffron. Bring to a boil, then lower heat to maintain a simmer and cook 20 minutes, or until all of the liquid is absorbed and the rice is tender. Add salt and pepper to taste and transfer the rice to a baking sheet to cool.

3. Once the rice has cooled to room temperature, add ¼ cup Italian breadcrumbs and ¼ cup finely grated parmesan cheese; mix well.

4. Cut the mozzarella into 18 pieces (about ½-inch each) and place remaining ¼ cup breadcrumbs in a bowl. Wet your hands with water (so the rice mixture doesn’t stick to them) and divide the rice mixture into three. Divide each third into six smaller pieces. One at a time, press a piece of mozzarella into the center, wet your hands again, and roll into a smooth ball so that the cheese is completely concealed. Roll in breadcrumbs to lightly coat, and place on a plate or baking sheet while you make the remaining 17 rice balls. At this point, the arancini can be covered in plastic wrap and stored in the fridge until ready to fry.

5. When ready to fry, fill a high-sided sauté pan or dutch oven with enough oil to come about ½ inch up the sides. Turn the heat up to medium-high, and when the oil is hot but not smoking, add the rice balls. Fry for 3 minutes, then turn over and fry another 2-3 minutes, or until both sides are nicely browned. Remove to a paper towel-lined plate and season with a pinch of salt.

6. Serve immediately (with your favorite marinara sauce on the side) or keep warm in a 300°F oven.

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