This Is Us: Arancini

This Is Us: Arancini recipe

I don’t normally like risotto but if put it in ball form and deep fry it, I can eat like, a thousand of them.

TOBY, THIS IS US, EPISODE ONE

It’s been a little white since I’ve posted any recipes and a lot has happen since then! I went on a two week trip to Taiwan and it was so much fun.  It was my first time there and I made it a mission to try as much food as my body can handle.  Right after my trip to Taiwan was the dreaded hotel reservations for San Diego Comic Con.  For anyone that has been to SDCC, booking a hotel has been more difficult to get than the ticket itself.  Unfortunately, I wasn’t one of the lucky ones to get an email confirmation on Monday but I’m crossing my fingers for May 8th when they send out the second batch of hotel confirmations.

Have any of you been or are going to SDCC this year?  I would love to know if you were able to get a hotel or if you’re particularly excited about an certain event.  Let me know in the comments!

This recipe today is for arancini or risotto balls inspired by the television show, This Is Us.  Risotto is already amazing but when you stuff it with cheese and you deep fry it… man… it gets so much better.  Please enjoy.

This Is Us: Arancini

A recipe for arancini or fried risotto balls inspired by the tv show, This Is Us.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 2 hours hrs 30 minutes mins

Servings 14 Arancini

Ingredients

  

• 2 tbsp olive oil
• 1/2 medium yellow onion small diced
• 2 cloves garlic minced
• 1 cup arborio rice (7oz / 198g)
• 4 cups low sodium chicken broth
• 1/2 cup grated parmesan cheese
• 1 egg, large whisked
• 2 oz cubed mozzarella cheese 1/2" cubes
• 1 cup breadcrumbs
• salt and black pepper as needed
• vegetable oil as needed for frying

Instructions

 

Risotto

• Place a medium saucepan over medium heat with 2 tbsp of olive oil. Once hot, add the yellow onion and cook for 4-5 minutes until soft. Meanwhile, pour the chicken broth in another saucepan over medium-low heat. Keep the broth warm. To the onions, add the garlic and cook for one more minute. Add the uncooked rice and stir to lightly toast and coat the rice in the oil.
• Add the hot broth to the rice, around one cup at a time. Continue stirring until the mixture bubbles and most of the liquid has been absorbed. Continue adding more broth until the rice is tender and creamy. Stir in the grated parmesan and season to taste with salt and black pepper. Set aside to cool completely.

Arancini

• Once the risotto has cooled, stir in one egg that has been lightly whisked. Stir to combine. With a portion scoop or with your hands, portion the risotto into 14 equal size balls.
• Take one cube of mozzarella cheese and push it to the center of each ball. Roll it into a ball again if it changes shape. Refrigerate for 45 minutes to an hour.
• Heat vegetable oil in a saucepan over medium heat until it reaches 350F. Roll the balls in lightly seasoned breadcrumbs and fry until golden brown.

Notes

• Feel free to add green peas, carrots, or mushrooms to the risotto.
• You can season the breadcrumbs with garlic powder or cayenne to add more flavor.  I just kept this recipe pretty basic.
• To reheat the risotto balls, bake on a sheet pan at 400F, for about 10-15 minutes.