I’m visiting Italy again this summer and absolutely love the food, so today I’m showing you how to make these delicious risotto balls. These are perfect to make if you have some leftover risotto bianco (white risotto) on hand. Arancini are becoming ever so popular on many restaurant menus lately and they really transform day old leftover risotto. Traditionally deep-fried, for this recipe I like to bake them instead. I serve these crispy, crunchy risotto balls with my favourite and own recipe for spicy tomato sauce. The cheesiness and spicy tomato flavour works really well together.
300g day-old leftover white risotto (risotto bianco)
4 tablespoons parmesan cheese, freshly grated
250g fine breadcrumbs
2 medium free-range eggs
Snall bunch fresh Italian flat-leaf parsley, roughly chopped
Sea salt and freshly ground black pepper
10-12 small cubes mozzarella
Spicy Marinara Sauce –
1 tablespoon olive oil
1 small white onion, finely diced
Salt and black pepper, to taste
1 clove of garlic, finely minced
1 small red chilli, deseeded and finely chopped
Good sprinkle of each, dried oregano, basil, parsley and thyme
2 tablespoons tomato puree
1 x 400g can chopped Italian tomatoes+ half the can of water
Juice of 1 small lemon
To make Arancini you will need to prepare a risotto base. The above picture shows the risotto base cooling on a tray before shaping into the balls. The cooling process is really important because the risotto needs to be really dry to shape and hold its shape.
Before and after baking…look how crispy these Arancini are!
1. Place the risotto in a large bowl. Add 150g of the breadcrumbs, the egg, season and then add the parmesan and parsley. Mix to just combine.
2. Take approx. a golf-ball size amount of the risotto mix and shape. Make a deep groove in the ball and then place a piece of mozzarella inside the centre. Shape the risotto round the mozzarella, making sure you completely incase it! Repeat with the remaining ingredients until you have 10-12 large risotto balls in total.
2. Beat the remaining egg in a small bowl and place the remaining breadcrumbs into another bowl. Dip the risotto balls into the eggs, then roll in the breadcrumbs to coat. Place straight onto a lined baking tray, then put in the fridge for 20 minutes to chill. Preheat your oven to 180 degrees Fan/200°C/400°F/Gas Mark 6. After the risotto balls have chilled bake in the preheated oven for 25-30 minutes or until crispy and nice and golden. These are best served warm with the dipping sauce, and I like to add some lemon wedges for an extra touch.
To make the sauce: Gently heat the oil in a pan. Sautee the onion for 3-4 minutes or until soft. Then add the garlic, chilli and all the herbs. Cook for 2 minutes until all the spices smell fragrant. Then add the puree and mix into the onion and herb mixture. Now add the chopped tomatoes, water and lemon juice and stir in completely. Bring up to the boil, then turn the heat down to low and simmer for an hour. After an hour the sauce should be glossy and quite thick. The sauce will keep for up to week in an airtight container.
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