I read somewhere that Arancini Balls were a classic Italian appetizer. I got raised by an Italian grandmother and visited my family regularly in Italy, I had never heard of Arancini balls until a few years back. But who really cares? They’re so yummy and quite easy to do. You can make them in advance and freeze them, ready to be fried when you have people over… They’re the perfect nibble to share with friends around a nice bottle of wine. Turns out that is exactly what we are doing tonight!
This recipe is so versatile, you can add almost anything to the risotto base like sun-dried tomatoes, pancetta, mushrooms, coriander, different cheeses…
A lot of people are scared by the idea of making a risotto, thinking it’s way too complicated. Turns out to make a risotto you certainly do not need to be an Italian chef! All you need is some Arborio rice, some wine (2 glasses, one for you, one for the recipe), and some stock! I swear it’s that easy.
Step 1: The Risotto
Ingredients:
- 1 Tbsp of butter
- 1 finely chopped onion (optional)
- 1 glass of white wine
- 2 cup of Arborio rice
- 1 L of chicken stock (or more if your rice isn’t cook enough or creamy enough)
- 1/2 cup of Parmesan
- 1 garlic clove
In a pan, melt the butter and add the onion if desired. Add the rice and stir until the rice absorbs the butter and becomes transparent. Add then the glass of wine and do not stir! Let the wine be absorb by the rice.
Once that’s done, Add two ladles of hot stock to the rice and let it absorb. Once the liquid reduces, add more stock one or two ladles at the time and stir the risotto. Then leave it to absorb the liquid. Repeat until the rice is cooked and is giving this creamy look.
Turn off the heat, and add the Parmesan cheese. If you just want a risotto, serve immediately while hot and creamy.
Step 2: Making the Arancini balls
Ingredients:
- the risotto
- 125g of cheddar
- 1 cup of flour
- 3 small eggs
- 1 cup of crumbs
- dry herbs (herbes de provence)
Let risotto mixture cool down in the fridge for at least 2 hours. I usually make the night before. Cut the cheddar in small cubs.
Wash your hand and keep them wet. Use a spoon and your hand and shape a ball with the cub of cheddar in the middle.
In order to help with making the balls, keep your hands wet.
Use 3 bowls. In the first one put the flour, in the second whisk the eggs, and the third mix the dry herbs of your choice, the crumbs, salt and pepper.
Roll the risotto balls in the first, the second and the third bowl. Repeat for all the balls.
Use a pot and put enough veggie oil to cover the ball. I usually deep fry 4 to 5 in one go. As soon as they have a nice golden colour, they are ready to be taken out. Let them rest on a paper towel to cool off and get rid of the excess oil.
Serve hot with a little sauce on the side. I used a herb mayonnaise. 
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