Arancini Recipe
flash-fried risotto balls filled with gorgonzola and fig compote and cream
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Ingredients
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Risotto
Filling
Breading and Frying
Cream Sauce (Optional)
Method
Prepare the Risotto
- 1
- 2
Toast the Rice
Add Arborio rice to the saucepan and stir for 1-2 minutes until the rice is lightly toasted.
- 3
Add Broth Gradually
Begin adding chicken broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more. Repeat until the rice is creamy and al dente, about 18-20 minutes.
- 4
Finish the Risotto
Remove the risotto from heat and stir in grated Parmesan cheese, salt, and black pepper. Let it cool slightly.
Make the Filling
- 5
Combine Filling Ingredients
In a bowl, mix the crumbled Gorgonzola cheese and fig compote until well combined. Set aside.
Form the Arancini
- 6
Shape the Balls
Once the risotto has cooled enough to handle, take a small amount in your hand, flatten it, and place about 1 tablespoon of the filling in the center. Mold the rice around the filling to form a ball, about the size of a golf ball. Repeat until all risotto is used.
Breading and Frying
- 7
- 8
Bread the Arancini
Roll each risotto ball in flour, dip it in the beaten eggs, and finally coat it with breadcrumbs.
- 9
Heat Oil
In a deep pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 10
Fry the Arancini
Carefully add the breaded risotto balls to the hot oil in batches, frying until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
Prepare Cream Sauce (Optional)
- 11
Make the Cream Sauce
In a small saucepan over medium heat, heat heavy cream until warmed. Stir in chopped parsley and salt to taste. Serve drizzled over arancini.
