Fried Risotto Balls

Today I learned that I've been missing out on fried risotto balls, otherwise known as arancini, my entire life.  Oh my gosh!  If I knew how incredibly delicious they were, I would've been making them all along.  So, take a nudge from me, please.  Make risotto.  Any risotto will do.  The tomato risotto below is especially nice.  Then make sure that you don't eat all the risotto.  Same some of it.  Heck, save all of it (you'll be glad you did).  Then make these fried risotto balls.  You will go crazy for them!! And, I do mean crazy!!

Here's what I did.  I started by making this insanely delicious Tomato Risotto.  This Tomato Risotto is all kinds of delicious on it's own.  It's creamy and delicious, with loads of mozzarella stirred in, and chunks of smashed garlic. Try not to take a bite though because you'll want to eat it and then you won't be able to stop.  Set the risotto aside. Hide it away in the back of the fridge so that it's waiting on you when you want to make the fried risotto balls.  Try to be patient.  It will pay off when you pop that first fried risotto ball in your mouth! 

Tomato Risotto

Adapted from Apples for Jam by Tessa Kiros

Serves 3

4 tablespoons olive oil

1/2 onion, finely chopped

4 cloves garlic, peeled and smashed

pinch of dried chile flakes

5-6 cups good veggie or chicken broth

1 cup risotto rice

1 cup canned tomatoes, pureed

2 large basil leaves, torn (I had to use dried basil)

1/4 cup grated Parmesan cheese

2/3 cup (1/2-inch blocks fresh mozzarella cheese)

2-1/2 tablespoons olive oil, to serve

grated Parmesan cheese, to serve

Freshly ground black pepper, to serve

Put all the broth in a small pan and leave on low heat so it stays warm.

Heat the olive oil in a wide heavy-bottomed pan.  Saute the onion and garlic over low-medium heat for about 5 minutes, or until lightly golden.  Stir in the chile flakes and rice, and cook for another minute.  Add half the tomato puree, half the basil, and 1-1/2 cups of the hot broth.

Reduce the heat to low and simmer for 10 minutes, stirring now and then.  Set the rest of the tomato puree and the remaining broth, and simmer for 10 minutes, or until the risotto is cooked (if it needs another few minutes or a little more liquid, just use hot water).  Remove the garlic cloves (I left them in as I like them) and throw them away.  Stir in the Parmesan, mozzarella, and remaining basil.  Serve as soon as the mozzarella starts to melt, drizzled with olive oil and with a good grating of black pepper for the adults.  Pass around the Parmesan.

When you are ready to find bliss, take out your reserved risotto.  Add some Parmesan, a little bit of egg, and make tablespoon-sized balls.  Slip a small piece of mozzarella into the middle of the ball and reshape.  Place the rounded balls into the egg, then the breadcrumbs, and allow to chill in the fridge for 30 minutes.  This chill time is crucial because this allows the breadcrumbs to adhere better so they don't fall off when frying.  Once chilled, fry in about 1 inch of olive oil for 2-3 minutes, turning quite a bit until they are golden brown and warmed through.  Allow to cool and prepare to be totally enamored!

Fried Risotto Balls

Adapted from Apples for Jam by Tessa Kiros

Makes 36

About 3 cups of cold risotto (you can use any risotto, but Tessa recommends the tomato risotto)

4 tablespoons grated Parmesan cheese

2 eggs

1/2 cup small cubes fresh mozzarella cheese 

1-1/2 cups dry breadcrumbs

olive oil, for frying 

lemon wedges, to serve

Mix the risotto and Parmesan together in a bowl.  Lightly beat one of the eggs and gradually stir into the risotto, stopping when the risotto is damp but still firm enough to be shaped.  Moisten your hands with a little water, take a heaping tablespoon of the mixture, and roll it into a ball.  Make a tunnel into the center with your finger and push a mozzarella cube into it.  Squeeze the ball to close the opening and seal in the mozzarella.  Do this with the rest of the mixture.

Lightly beat the other egg in a flat bowl.  Put the bread crumbs on a plate.  Roll the balls in the egg and then the bread crumbs and put on a cookie sheet or large plate.  Chill for at least 30 minutes.  (This is a necessity.  Chilling allows the breadcrumbs to dry out so they adhere better when fried).

Pour about 1 inch of olive oil into a frying pan and heat until hot but not smoking.  Fry the balls in batches, gently moving them around in the oil and turning them often so that they brown evenly.  Each batch will take about 2 minutes, then you can lift them out onto a plate lined with paper towels to absorb the excess oil.  Fried risotto balls are best served warm with a squeeze of lemon juice but are also fine eaten at room temperature.

Theme: Rice is Nice!