Fried and Stuffed Rice Balls (Arancini di Riso)

Name: Fried and Stuffed Rice Balls (Arancini di Riso)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 177 milliliters Arborio rice; 0 teaspoons freshly ground black pepper; 59 milliliters dry white wine; 2 eggs, at room temperature, beaten; 59 milliliters finely chopped fresh basil leaves; 113 grams Gorgonzola, at room temperature, cut into 16 (1/2-inch) cubes; 0 teaspoons kosher salt; 473 milliliters low-sodium chicken broth; 1 smalls onion, chopped; 59 milliliters finely grated Parmesan; 118 milliliters finely grated Parmesan; 118 milliliters Italian-style seasoned bread crumbs; 237 milliliters Italian-style seasoned bread crumbs; 3 Tbsps unsalted butter, at room temperature; 6 servings Vegetable oil, for frying

Fried and Stuffed Rice Balls (Arancini di Riso) requires around 30 minutes from start to finish. This recipe serves 6. This side dish has 428 calories, 18g of protein, and 19g of fat per serving. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of seasoned bread crumbs, chicken broth, basil leaves, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Watch how to make this recipe.

Put the bread crumbs in a medium bowl. Set aside.

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Breadcrumbs

Equipment you will use

Bowl

Filling: In a medium bowl, combine the risotto, bread crumbs, Parmesan, basil, and eggs. With damp hands, using about 2 tablespoons of the risotto mixture, form the mixture into 1 3/4-inch diameter balls. Make a hole in the center of each ball and insert a cube of Gorgonzola. Cover up the hole to completely enclose the cheese.

Ingredients you will need

Breadcrumbs

Gorgonzola

Parmesan

Cheese

Basil

Egg

Equipment you will use

Bowl

Roll the balls in the breading to coat.

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Roll

In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way.

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Cooking Oil

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Sauce Pan

Frying Pan

Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) In batches, fry the rice balls, turning occasionally, until golden, about 4 to 5 minutes.

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Bread

Rice

Cooking Oil

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Kitchen Thermometer

Drain on paper towels and serve.

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Paper Towels

In a medium saucepan, bring the broth to a simmer over high heat. Reduce the heat to low and keep the broth hot.

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Broth

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Sauce Pan

In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat.

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Butter

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Sauce Pan

Add the onion and cook, stirring frequently until tender, about 3 minutes.

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Onion

Add the rice and stir to coat with the butter.

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Butter

Rice

Add the wine and simmer until most of the liquid has evaporated, about 1 minute.

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Wine

Add 1/2 cup hot broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth, 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next. Cook the rice until tender but still firm to the bite and the mixture is creamy, about 20 minutes.

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Broth

Rice

Remove the pan from the heat and stir in the remaining butter, Parmesan cheese, salt, and pepper.

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Parmesan

Butter

Pepper