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!
Adapted from Apples for Jam by Tessa Kiros
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
About 3 cups of cold risotto (you can use any risotto, but Tessa recommends the tomato risotto)
4 tablespoons grated Parmesan cheese
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!|
OMG these look amazing... making me hungry!ReplyDelete
Yep, I'm hungry too...that's a whole lot of cheesy goodness in those risotto balls!ReplyDelete
I have actually never had risotto of any sort. I was always enamored by the idea of the dish because I used to watch Gilmore Girls religiously, and the chef, Suki, used to make risotto a lot. With that said, even though I have never had risotto, this looks to DIE for. Seriously.ReplyDelete
I have never had risotto either, I am actually not a big fan of rice in general, but these do look good! Thanks for the recipe, I'll try it out :)ReplyDelete
I grew up eating these, but I don't have the recipe. I order them whenever I see them, but they never come close to the ones I ate in my younger years. This recipe sounds yummy! The ones I remember had a little bit of meaty spaghetti sauce in the middle. I am going to try these and let you know. Thank you!!!ReplyDelete
You and Bunny are making me hungry with these risotto balls! I really have to make some soon, they look delicious. Remind me to make a double batch next time I make risotto. ☺ReplyDelete
I absolutely adore arancini! We used to make them by the thousands (to freeze) when I worked in the dining halls at ND. I haven't made them since, but I'm so wishing I'd have done so. They look amazing! Coming up soon...I guarantee it ;)ReplyDelete
These look utterly divine. Arancini are a real favourite of mine. Whenever I have any leftover risotto, I put it in a freezer bag and stash in the freezer for making arancini at a later date. They are great to put together for a quick Sunday supper - especially good when you have a variety of different flavours of risotto to use up. You end up with a lovely big platter of assorted arancini. So pleased you enjoy these - there is no turning back now.ReplyDelete
Ha! Great minds think alike :) I made the same thing and they were tasty! Great photos!ReplyDelete
I don't make risotto often enough. I am liking this tomato version a lot. I made Ina Garten's fried risotto cakes, which were a little on the bland side (surprised me, too). These look so good! I'm saving these for some appetizer ideas. Truly, anything deep-fried tastes good. Gotta live it up and enjoy, and not think about calories. Yummy.ReplyDelete
Oh wow, these look divine!ReplyDelete
Arancinis are the most dangerous Italian food because you simply cannot get enough of those fried rice balls. Great job on yours.ReplyDelete
I was looking at that recipe but I don't think I could do it justice after seeing this. Ok yeah ..I really do need to try these. Delish! I can also see overeating these bad boys :-)ReplyDelete
I much prefer these arancini to the massive rice balls that some Italian restaurants serve. I love to "hide" a little something in the middle, like a piece of salami or the mozzarella you mentioned. And, yes, they ARE addictive. Yours look wonderful.ReplyDelete
These look amazing. I made an Ina version of arancini once and it was so good--these look even better. ;-)ReplyDelete
I love these little arancini. My family gets them all the time from a local Italian grocer, but with that homemade tomato risotto, these are certain to be off-the-charts better!ReplyDelete
I LOVE rice balls! I forgot about them. These sound insanely good made with tomato risotto! You can also put meat ragu inside them. So addicting.ReplyDelete
I just commented on Heather's post about these that I thought they might be good ballgame-watching food and I think you both have wonderful looking risotto balls...those are definitely making an appearance here next weekend...the guys are going to love them, no doubt about it. So, that means, this week, I am going to need to learn to make risotto! Thanks for the inspiration.ReplyDelete
I've made Ina's risotto cakes, but never balls....all that crunch in one mouthful would be delish, Kim!ReplyDelete
I've never had rice/risotto balls before, but these look addicting and tasty!ReplyDelete
oh my how cool I want some :-)ReplyDelete
Oh I love these!ReplyDelete
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I love to cook and i love to read on net about cooking, so nice share and blog..have a nice dayReplyDelete
Have to admit that I never tried Risotto before *blushing* but I will change that as I read how incredibly good it has to be :-)ReplyDelete
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Great gravy extraordinaire! I love it! Yummo!ReplyDelete
Holy balls, those look amazing (Pardon my French)! This is something that I must make and particularly with the tomato risotto.ReplyDelete
OMG I am trying this!ReplyDelete
These look fantastic!ReplyDelete
I love arancini, Kim and have made tomato risotto this year on my blog, so I'll have to use your recipe to make some tomato risotto arancini. Yum!!!! Great idea!ReplyDelete
You really make it seem so easy with your presentation but I find this topic to be really something which I think I would never understand. It seems too complicated and very broad for me. I am looking forward for your next post, I will try to get the hang of it!ReplyDelete
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