Arancini Recipe
Deep fried risotto stuffed with goat cheese, served on a tomato basil sauce with balsamic reduction.
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Ingredients
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For the Risotto
For the Filling
For the Breading
For the Tomato Basil Sauce
For the Balsamic Reduction
For Frying
Method
Prepare the Risotto
- 1
Cook the Risotto
In a pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent. Add Arborio rice and stir for 1-2 minutes until lightly toasted. Gradually add vegetable broth, one cup at a time, stirring until absorbed. Cook until rice is creamy and al dente. Stir in Parmesan cheese, salt, and pepper. Spread on a baking sheet and let cool.
Form the Arancini
- 2
Shape the Balls
Once the risotto is cooled, take a small amount and flatten it in your palm. Place a teaspoon of goat cheese in the center and mold the risotto around it to form a ball. Repeat with the remaining risotto and cheese.
Bread the Arancini
- 3
Coat the Balls
Dredge each arancini ball in flour, dip in beaten eggs, and coat with breadcrumbs. Set aside.
Make the Tomato Sauce
- 4
Prepare the Balsamic Reduction
- 5
Reduce the Vinegar
In a small saucepan, bring balsamic vinegar to a boil. Reduce the heat and simmer until thickened and reduced by half, about 10-15 minutes.
Fry the Arancini
- 6
Deep Fry
In a deep pot, heat vegetable oil to 350°F (175°C). Fry the arancini in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.
Serve
- 7
Plate and Enjoy
Serve the fried arancini on a plate with tomato basil sauce drizzled on top and balsamic reduction for garnish.