So, I’m in the kitchen, eyeing that bowl of leftover risotto from last night. Instead of letting it sit there, I decide to give it a delicious makeover. Enter Arancini Rice Balls – a clever way to turn those leftovers into irresistible snacks. It’s like a second chance for last night’s dinner to shine! With just a few simple steps, I can transform that plain old risotto into crispy, golden balls of yumminess. Plus, I can get creative with fillings, using whatever I have on hand. If you’re ever looking for a practical and tasty way to use up leftovers, Arancini Rice Balls is the answer!
Fantastic Arancini Rice Balls Recipe
Equipment
- 1 Medium-sized saucepan
- 1 Mixing bowls
- 1 Baking sheet
- 1 Deep fryer
- 1 Slotted spoon
- 1 Paper towels
- 1 Serving platter
Ingredients
- 1 cup Arborio rice
- 2 1/2 cups chicken or vegetable broth
- 1/2 onion finely chopped
- 2 cloves garlic minced
- 1/2 cup grated Parmesan cheese
- 4 ounces mozzarella cheese cut into small cubes
- 2 eggs
- 1 cup breadcrumbs
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a medium saucepan, bring the chicken or vegetable broth to a simmer over medium heat.
- In another large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and translucent, about 2-3 minutes.
- Add the Arborio rice to the saucepan with the onion and garlic. Stir well to coat the rice with the oil.
- Ladle in a small amount of the simmering broth into the rice mixture, stirring constantly. Allow the rice to absorb the broth before adding more, continuing this process until the rice is cooked through and creamy, about 20 minutes.
- Remove the risotto from the heat and let it cool slightly. Then, stir in the grated Parmesan cheese until well combined. Season with salt and pepper to taste.
- Take a small portion of the risotto in your hand and flatten it out. Place a cube of mozzarella cheese in the center, then shape the risotto into a ball around the cheese. Repeat with the remaining risotto and cheese.
- In one bowl, beat the eggs. In another bowl, place the breadcrumbs.
- Dip each rice ball into the beaten eggs, then roll them in the breadcrumbs until evenly coated.
- In a deep fryer or large skillet, heat oil to 350°F (175°C). Fry the rice balls in batches until golden brown and crispy, about 3-4 minutes. Use a slotted spoon to remove them from the oil and transfer to a plate lined with paper towels to drain excess oil.
- Serve the Arancini Rice Balls hot, garnished with fresh parsley if desired. Enjoy!
Notes
- Risotto Consistency: Ensure the risotto is creamy yet firm for shaping.
- Cheese Variations: Experiment with different cheeses for diverse flavors.
- Coating Options: Try alternative coatings like panko or crushed chips.
- Baking Option: Bake for a healthier alternative to frying.
- Make-Ahead: Prepare and refrigerate rice balls before cooking.
- Serving Suggestions: Pair with marinara, pesto aioli, or enjoy as a snack or main dish.
Can you Eat the Arancini Rice Balls Cold?
Absolutely! You can totally munch on Arancini Rice Balls even when they’re cold. They might not have that nice crispy texture like when they’re hot, but they’re still good to eat. Think of it like eating cold pizza – not quite the same as when it’s fresh, but still tasty enough. So, if you’ve got some leftover rice balls sitting in the fridge, don’t hesitate to grab one and enjoy it, even if it’s cold!
How do you Reheat the Arancini rice balls?
- Preheat your oven to 350°F (175°C).
- Place the Arancini Rice Balls on a baking sheet lined with parchment paper, making sure to leave space between each one.
- Bake the Arancini Rice Balls in the preheated oven for about 10-15 minutes, or until they’re heated through and crispy on the outside.
Alternatively, if you’re in a hurry, you can reheat Arancini Rice Balls in the microwave:
- Place the Arancini Rice Balls on a microwave-safe plate.
- Microwave them on high for about 1-2 minutes, or until they’re heated through.
how to store the arancini rice balls?
- Cooling: Allow the arancini rice balls to cool completely at room temperature before storing them. This helps prevent condensation from forming inside the storage container, which can make the rice balls soggy.
- Refrigeration: Place the cooled arancini rice balls in an airtight container or resealable plastic bag. Arrange them in a single layer if possible, or separate layers with parchment paper to prevent sticking.