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Italian Arancini (stuffed Risotto Balls)

Italian Arancini (stuffed Risotto Balls)
Serves 6
1 T Olive Oil
1 small Onion, small dice
1 clove Garlic, thinly sliced
1 c uncooked Arborio Rice
½ c dry White Wine
2 ½ c Chicken Stock, simmering
½ c Peas, fresh or frozen
2 oz Ham, small dice
TT Salt, Kosher
½ c Parmesan Cheese, finely shredded
1 Egg
1 T Milk
4 oz Mozzarella Cheese, cut into ½ inch cubes
½ c All-Purpose Flour
1 c Panko Bread Crumbs
1 c Canola Oil
Heat the olive oil in a large saucepan over medium heat. Add onion and garlic, and cook, stirring until onion is soft but not browned. Pour in the rice, and cook stirring for 2 minutes, then stir in the wine, and continue cooking and stirring until the liquid has evaporated. Add hot chicken stock to the rice 1-2 ladles at a time, stirring and cooking until the liquid has evaporated before adding more.
When the chicken stock has all been added, and the liquid has evaporated, stir in the peas and ham. Season with salt and pepper. Remove from the heat, and stir in the Parmesan cheese. Transfer the risotto to a bowl, and allow to cool.
In a small bowl, whisk together the egg and milk with a fork. For each ball, roll 2 tablespoons of the risotto into a ball. Press a piece of the mozzarella cheese into the center, and roll to enclose. Coat lightly with flour, dip into the milk mixture, and then roll in bread crumbs to coat.
Heat oil in a large deep saucepan to 350 degrees F. Fry the balls in small batches until evenly golden, turning as needed. Drain on paper towels. Keep warm in a low oven while the rest are frying