This was a new dish for me when my kids discovered it in a recipe book. Over the years we've made it our own, upping the veggies and testing different cheeses. We love this version of arancini that we've landed on -- so creamy and satisfying. I hope you'll give it a try. You might just have a new meal to add into your planning rotation.
Makes 12 1 1/2-inch balls
Ingredients
- 4 tsp. extra virgin olive oil
- 3/4 cup diced onion
- 1 cup broccoli, finely diced
- 4 tsp. fresh herbs, such as oregano, parsley or rosemary, finely diced
- 1 cup uncooked risotto rice
- 4 cups (32 oz.) vegetable stock
- 3/4 cup grated Parmesan
- 1/2 tsp. freshly ground black pepper
- 1½ (8-10 oz.) balls burrata (can substitute fresh mozzarella)
- 3/4 cup dried breadcrumbs (making your own is very easy)
- 2 eggs, beaten
- sunflower, vegetable, or canola oil, for frying
Instructions
- Heat oil in large cast iron Dutch oven or pot. Add onion, broccoli, and herbs. Cook until just soft. Remove veggies and herbs with slotted spoon into small bowl. Set aside.
- Add risotto to Dutch oven and pan roast on medium heat for 3-5 minutes, stirring frequently. Add stock. Bring to a simmer, then simmer for 25 minutes, stirring often, until risotto is soft. Remove from heat. Stir in Parmesan, pepper and vegetable mixture.
- Refrigerate risotto mixture for 3 hours or overnight.
- Remove from fridge, break up risotto and veggies with spoon. Scoop out a large tablespoon of the mixture and form a tight ball of about 1 1/2 inches.
- Make a hole in the ball and push in a teaspoon-sized scoop of burrata, including both the outer and inner portions of the cheese. Close risotto around the cheese and re-form the ball.
- Roll ball in a small bowl with the beaten eggs. Then roll ball in a small bowl with the bread crumbs until it's well-covered. Place ball on plate or tray.
- Repeat until risotto mixture is all rolled into balls.
- Heat 2 inches of oil in Dutch oven until a drop of water splashed into the oil sizzles. Place 3-4 risotto balls in oil, stirring gently until balls are browned on all sides. Repeat until all balls are fried.
- Plate balls on oven-safe serving dish. Serve warm, reheating in oven if necessary.
