These deep-fried risotto balls, or arancini, have Boursin cheese in the centre. They're a tasty snack or starter, are ready in just over an hour, and can serve up to 10 people.
The main thing:
Other stuff:
Made by Véronique
Published at 2014-11-15, this recipe is for 10 people and takes 1 hours 10 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 11-08-2023
View the original recipe via:
https://ohmydish.com/recipe/arancini-deep-fried-risotto-balls
Start by making the stock, if you're using instant stock cubes. If you're going to use store-bought stock, heat it up. Put the stock in a medium-sized saucepan and bring to a boil, then reduce the heat and allow it to simmer.
Finely chop the onion and garlic clove. Finely grate the pecorino cheese and set it aside.
Heat the olive oil in a large saucepan and sauté the onion and garlic for a few minutes.
Add the risotto rice and stir well to combine with the onion and garlic, then sauté the rice until it has become translucent. Pour in the dry white wine and stir until most of the liquid has been absorbed by the rice.
Add stock to the risotto, one ladleful at a time, and keep stirring. Repeat until all of the stock is used up. Turn off the heat and add the grated pecorino cheese.
Season the risotto with salt and pepper. Spread the risotto onto a baking tray with a raised rim; this will help the risotto cool down very quickly.
Decide how big you want the risotto balls to be. Add a little (cooled!) risotto to your hand and flatten it. Add a little bit of Boursin cheese to the centre, then form it into a ball so that the Boursin is encased in the middle. Repeat this until all of the risotto has been used up.
Prepare 3 medium bowls or plates. Fill one with flour, another with beaten eggs and the final one with panko / breadcrumbs. Season the plate of flour with salt and pepper, and mix.
Heat sunflower oil in a thick-based frying pan. Check whether the oil is hot enough using a kitchen / oil thermometer. The oil is hot enough once it has reached a temperature of 190 degrees Celsius.
Roll each risotto ball (one at a time) in the flour, then the eggs, and finally through the panko (Japanese breadcrumbs). Make sure they are completely coated.
Fry the risotto balls in the hot oil until they are golden brown. Transfer to a plate or bowl lined with paper towels to remove excess oil. Enjoy your meal!
Can you eat the arancini (risotto balls) cold?
These tasty Italian risotto balls are best enjoyed warm, especially when served with melted cheese still warm in the middle.
Where do arancini come from?
These risotto balls have been made in Sicily, Italy since the 10th century.
Why are my arancini falling apart?
If you use long grain rice (such as Jasmine rice) the risotto balls will not be sticky enough. Risotto rice is starchy, which helps form nice balls.