Crispy Arancini

These creamy and crispy arancini are so versatile and can be stuffed with mozzarella or bolognese and are so comforting. Perfect for an appetizer or dinner with a fresh salad.

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Crispy Arancini

Yield 4

Author Kirsten Deneka

Prep time

30 Min

Cook time

2 Hour

Total time

2 H & 30 M

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Ingredients

For risotto:

• 2 Tbsp Olive oil
• 2 Garlic cloves
• 1 Onion
• 1 cup arborio rice
• 1/2 cup White wine, dry
• 3 1/2 cups Chicken stock or store-bought broth
• 1 tsp Black pepper, freshly ground
• 1 1/2 tsp Kosher salt
• 12 pieces of low moisture mozzarella
• 2 tbsp Butter, unsalted
• 1/4 cup Heavy cream
• 2 oz Parmesan
• 1 tsp saffron

Arancini coating:

• 1 cup All-purpose flour
• 3 Eggs, large
• 2 cups breadcrumbs
• 1/2 tsp salt
• 1/2 tsp oregano
• Fresh parmesan
• Oil for frying

Basil Whipped Ricotta:

• 3/4 cup ricotta
• 1/4 cup fresh basil
• 1 grated garlic clove
• 2 tsp lemon juice
• 1/4 cup fresh parmesan
• 1/4 heavy cream
• 1 tbsp olive oil
• Salt & Pepper to taste

Bolognese:

• 1/2 white onion
• 1 carrot
• 1 celery stalk
• 3 garlic cloves
• 1 pound ground beef
• 1 dried basil, oregano
• 2 tbsp tomato paste
• 1/2 cup red wine
• 1 can san marzano tomatoes
• 1/2 cup peas
• Salt & pepper to taste
• 1 tsp sugar

Instructions

For risotto:

1. In a medium pot, sauté onion in olive oil for 5-7 minutes on medium heat.
2. Add rice and toast for 3-4 minutes. Add wine to deglaze and cook for another 3 minutes.
3. Slowly add in chicken broth on low heat, one ladle at a time, stirring consistently until it's all absorbed. Add saffron and butter and mix to combine. Add parmesan and heavy cream and mix to combine.
4. Spread out the risotto mixture on a parchment-lined baking sheet and place in the fridge for at least 1 hour or in the freezer for 30 minutes.
5. In the meantime, blend basil whipped ricotta in a food processor.

For arancini:

1. Add flour in one bowl, beaten eggs in another and the breadcrumbs and seasonings in another bowl.
2. Take a few tablespoons of cooled risotto and flatten it in your hand. Add a cube of mozzarella or a tablespoon of bolognese to the middle and form into a bowl.
3. Roll each arancini ball into flour, then into the eggs and then into the breadcrumb mixture.
4. Preheat oil to 350 F and fry arancini for 5-7 minutes or until golden brown and the cheese is melted.

For bolognese:

1. Add oil to a large pot on medium-high heat. Sauté onion, carrots and celery until translucent, about 5-7 minutes. Add ground beef and crumble and cook until browned.
2. Add garlic and tomato paste and cook for another 5 minutes. Add wine to deglaze and cook out for 3 minutes.
3. Add tomatoes and season with salt, pepper and sugar. Add frozen peas and simmer for 20 minutes.

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Crispy, Cheesy

Appetizer, Dinner

Italian

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