Bring your favorite Italian restaurant to your own house with this delicious easy to make arancini balls recipe served with a homemade pomodoro sauce.
This is a sponsored conversation written by me on behalf of Bobโs Red Mill. The opinions and text are all mine.
Arancini is one of the few things you canโt buy in the frozen food section or center aisles of the grocery store. Itโs something that is homemade and only takes about 30 minutes from start to finish, once you have your risotto recipe all finished up.
If you want to impress some guests, then this arancini balls recipe is for you!
Ingredients for this recipe:
โข 8 cups pre-made chilled risotto
โข 4 ounces fontina cheese cut into small ยฝโ chunks
โข ยพ cup thawed peas
โข 1 cup Bobโs Red Mill All Purpose Flour
โข 3 whisked large eggs
โข 2 cups bread crumbs
โข sea salt and pepper to taste
โข 2 cups pomodoro sauce
โข canola oil for frying
Serves 15
Prep Time: 20 minutes
Cook Time: 8 minutes
Procedures:
1. Heat some canola oil in a medium size pot over medium heat to 350ยฐ.
2. Take about 3-4 tablespoons of cold risotto in your hand and flatten it out a bit.
3. Next, add about 3-4 chunks of cheese and 8-10 peas.
4. Take another 2-3 tablespoons of cold risotto and cover the cheese and peas and then form into a ball using both hands. Repeat until all of the ingredients have been used.
5. In a medium size pan mix together the flour, salt and pepper and set aside. In a separate medium size pan mix together the whisked eggs, salt and pepper and set aside. In another separate medium size pan mix together the breadcrumbs, salt and pepper and set aside.
6. To bread the arancini, place one of the balls into the seasoned flour and move around until completely coated.
7. Next add it to the seasoned egg mixture and dredge until coated. Lastly, add it to the seasoned breadcrumbs and move around until the arancini ball is completely coated in breadcrumbs. Set aside and repeat until all the arancini balls have been breaded.
8. Place a few of the arancini balls into the hot oil and cook for 6-8 minutes or until golden brown and the cheese has melted in the center. Cook in batches so they donโt clump together and drain on a paper towel.
9. Serve alongside pomodoro sauce.
CHEF NOTES:
โข You can absolutely stuff the risotto balls with whatever youโd like, I did fontina and peas and served a tomato sauce alongside.
โข Originally arancini had saffron in it, which you will still sometimes find in certain arancini recipes.
โข itโs a good idea to wet your hands ahead of time since risotto is sticky and this well help release it with ease.
โข Itโs important to season each breading procedure.