Italian Arancini/ White Wine Risotto

Love What UEAT
Dec 29, 2024
3 min read

Updated: Apr 21

Appetizers & SnacksItalian Arancini/ White Wine Risotto

#arancini #whitewinerisotto #riceballs

Here is an easy to follow homemade recipe for making the famous italian rice balls (ARANCINI)-

RISOTTO INGREDIENTS

extra virgil olive oil (i use evoo for the risotto only)

•arborio rice

•white onion

•a few cloves of garlic

•broth of choice (be sure it is heated to a boil before beginning)

•white wine

•parmesean(add to mixture once risotto is cooled)

•mozzarella (add to mixture once risotto is cooled)

RISOTTO DIRECTIONS

•dice up half a large onion and a few cloves of garlic

•add 2 tbsp of evoo to the pan(medium -high heat),wait a min or so until they are translucent and then add 2 cups of rice-

•toss rice around to get coated fully in oil and mixture then ladel in your broth of choice (be sure your broth is boiling before ladeling it into the rice- so you keep the temperature the same !) i chose a chicken stock

•season with salt, pepper and a cups worth of white wine-

•you will keep ladeling in broth to cover the rice until the rice is cooked to aldente ( as it will finish cooking during cooling process)

don't be shy to re-season as you keep cooking- you want to be sure it tastes great once the cooking is done.

place rice on a sheet pan to spread it out and place in fridge or freezer (depending how fast you want to cool it down)

Once rice is fully cooled add some shredded mozzarella and Parmesan and mix

MEAT FILLING INGREDIENTS• •minced meat of choice (optional)

•white onion

•a few cloves of garlic

•tomato sauce of choice (or tomato paste)

•frozen peas( add to mixture once meat is cooled)

MEAT FILLING DIRECTIONS

•start off with 2 tbsp of a neutral oil (i chose avocado oil)

•then toss in the remaining of the diced onions and garlic •wait for the to become translucent before adding your meat (450 grams) *note you will have left over meat!

•halfway through cooking add 1 cups worth of white wine and 1 cup of tomato sauce (or 2 tbsp of tomato paste)

•boil off the alcohol and remaining liquid and be sure meat is fully cooked and at a ragu thick consistency before setting aside to cool down in the fridge or freezer (depending how fast you want to speed up your arancini making process)

once meat is cooled you will add a cup of frozen peas (you do this once cooled as not to get the peas mushy)

SHAPING DIRECTIONS

•begin by wetting your hands and then taking some of the risotto mixture (use your hands or a scooper to control portion sizing-

•shape and press a well in the center to spoon in some meat mixture-

•add a bit extra shredded mozzarella

•add a bit more risotto mixture and shape into a ball

•add to a sheet pan

once all the balls are done- place in the fridge or freezer for about 10 mins so you are sure they will hold together during the dredging process-

once chilled enough , it is time for the breading!

BREADING INGREDIENTS

•italian bread crumbs

•panko bread crumbs

•eggs

•flour

•tomato sauce of choice ( to dip )

in 4 separate bowls prepare:👇🏼

•1 bowl with water to dip your hands so not to get the rice stuck to your fingers

•1 bowl with beaten eggs *about 4 eggs to start with )

•1 bowl with the italian breadcrumb and panko mix

•1 bowl with flour

•take 1 ball and dip it in the flour and shake off the excess

•dip in the egg mixture

•dip in the bread crumb mixture

•repeat until they are all breaded-

FRYING DIRECTIONS

use a neutral oil and bring to high temperature (test with a small piece or rice and if the rice starts to sizzle and float to the top the oil is hot enough !) just be sure not to have it on full high!

slowly lower 2-3 balls at a time and fry until golden brown and lay on a cooling rack once done-be careful during the frying process, lower them slowly and take them out carefully