Fried and stuffed rice balls (arancini di riso)

Fried and stuffed rice balls (arancini di riso)

Fried and stuffed rice balls (arancini di riso)

Prep: 15 mins
Cook: 15 mins
Serves: 4 - 6
Difficulty: Easy

Ingredients Tick boxes to send shopping list to email

For the breading:

For the filling:

For the basic risotto:

Method

Fried and stuffed rice balls (arancini di riso)

For the breading:

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

For the filling:

1) In a medium bowl, combine the risotto, bread crumbs, parmesan, basil, and eggs. With damp hands, using about 2 tbsps of the risotto mixture, form the mixture into 4 1/2 cm 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. Roll the balls in the breading to coat.

2) In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 180 degrees C (if you dont have a thermometer, a cube of bread will brown in about 2 mins). In batches, fry the rice balls, turning occasionally, until golden, about 4 - 5 mins. Drain on paper towels and serve.

Notes: Depending on the kind of gorgonzola you use, you may have a salty or less salty finished product, so taste the cheese beforehand.

For the basic risotto:

1) In a large, heavy saucepan, melt 30 g of the butter over medium heat. Add the onion and cook, stirring frequently until tender, about 3 mins. Add the rice and stir to coat with the butter. Add the wine and simmer until most of the liquid has evaporated, about 1 min. Add 115 ml hot broth and stir until almost completely absorbed, about 2 mins. Continue cooking the rice, adding the broth, 115 ml 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 mins. Remove the pan from the heat and stir in the remaining butter, parmesan cheese, salt, and pepper.