Arancini (Risotto Balls)| Recipeish | Gustus Vitae

Sometimes it's worth making a meal just for the leftovers the next day - this is most definitely the case with arancini. These delicious risotto balls are the ultimate appetizer or mid-day snack: easy to whip up, perfect to share with a crowd, and deliciously addictive. We always make more risotto than we'll need to so we can enjoy these the next day - to eat arancini is to love it. 

  • Yield: 5-8 Balls, depending on size
  • Time: About 30 minutes
  • Storage Notes: Best if eaten immediately
  • Difficulty: Easy

Ingredients

Directions
  • Take leftover risotto out of the fridge, and allow 45 minutes or so for it to come closer to room temperature.
  • In a large bowl, combine 2 yolks, 4 Tbs All Day Ever Day Seasoning, and risotto, mixing well to fully combine.
  • In a medium bowl, beat 2 eggs, and in a separate one, whisk together breadcrumbs and remaining All Day Every Day Seasoning.
  • Cut mozzarella into 1/2 inch cubes.
  • Using an ice cream scoop or just your hands, form risotto into your preferred size. We like 'em large and hearty, some like them smaller so you can eat in one bite.
  • Use your finger to create a pocket in the balls, insert mozzarella, and then seal.
  • Dip balls into the egg wash, let excess drip off, then thoroughly coat with breadcrumb and seasoning mixture. Allow to rest on a plate for a couple of minutes - this will give them a firmer crust.
  • Bring a pot up to medium-high with the oil, around 5-6 minutes. You'll know it's ready when you drop a piece of risotto in and it immediately starts bubbling.
  • Add balls and cook, turning every 2-3 minutes, until well browned on all sides. Total cook time will depend on the size of the balls - our larger sized ones took about 8 minutes total.
  • Pour red sauce into a serving bowl, and rinse and pat dry basil.
  • Remove using a spider or slotted spoon, and plate directly on red sauce.
  • Garnish with basil, sprinkle over a bit of crumbled blue cheese, serve, and devour.

 

 

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