Arancini are one of those things than anyone and everyone will love. You can jazz them up with different fillings for the grownups or keep them simple for the kiddos. They are a little time consuming, but the steps aren’t hard. You can make them ahead of time in large batches and freeze them to have on hand when needed. They are great for large parties and always a crowd pleaser.

Ingredients:

• 1 ½ cups arborio rice

• ½ cup diced onion

• 2 tablespoons olive oil

• 5-6 cups chicken broth

• 1 cup grated parmesan

• 1 cup grated pecorino romano

• Handful freshly chopped parsley

• ¼ cup white wine

• 2 cups Italian bread crumbs

• 2 eggs, beaten

• Vegetable oil, for frying

• 8 oz. container of bocconcini (for ball filling)

• cup of your favorite marinara sauce, for dipping

Instructions:

Risotto:

1. In a small saucepan, bring broth to a simmer, set aside and cover to keep warm.

2. Now using a large pot, begin by heating butter and 2 tbsp of olive oil over medium heat. Add onions and saute until tender, translucent and armomic. 

3. Add risotto and white wine. Lower heat to medium-low. Stir continuously until all the wine is absorbed.

4. Now as the risotto begins to feel dry, add a cup of broth. Continue to stir until all the broth is absorbed. Once it is dry again, add another cup of broth and stir until dry.

5. Keep doing this process, one cup of broth at a time until all 5 cups in used up. Keep heat on medium-low/low.

6. On the last cup, once the mixture is nice and creamy. Remove from heat. Add grated cheese and parsley. Stir to combine. Then set aside to cool completely. Once cooled, cover and refrigerate overnight, or for at least an 8 hour day.

7. Once the risotto has been chilled, it is ready to use in the arancini assembly.

Arancini assembly:

1. Place bread crumbs in a medium sized bowl. Set aside.

2. Lightly beat 2 eggs in a shallow bowl. Set aside.

3. Grab about 2 tablespoons of the chilled risotto. Start to form a ball then make a hole in the center of each ball. Place a piece of bocconcini in the hole, then close the edges to keep the cheese ball secure inside the center. Continue until all the risotto is used.

4. Take one rice ball at a time and roll into the egg mixture for a thin even coat, then roll into the bread crumbs. Make sure it is entirely covered, set aside. Continue the egg wash then bread crumb steps until all the rice balls are used up.

Arancini frying:

1. In a large pot, fill with vegetable oil about ⅓ of the way. Heat over medium and wait until the oil reaches 350 degrees (with a thermometer). Or, you can cut a small piece of bread and throw it in the pot, you will know the oil is ready when it takes about 2 minutes to brown the piece of bread. If it toasts the bread too quickly, when you place your arancini in the oil, they will burn before they have a chance to get warm and melted. So make sure the oil isn’t too hot. If it isn’t hot enough, they take longer to brown, causing the rice ball to soak up oil rather than brown and cook.

2. In batches, fry a few rice balls at a time. Overcrowding the pan will cause the oil temperature to drop. While frying, turning occasionally, until they turn golden, about 4 to 5 minutes. 

3. Remove from the oil with a slotted spoon and transfer to a plate covered with paper towels to drain and extra oil.

4. Serve warm as is or with your favorite marinara for dipping sauce.

We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade