There’s no way around it: To make arancini, you have to make risotto, although you could also use any kind of leftover risotto, as long as the mixture isn’t loose from excess liquid. This recipe employs a simple base of Parmesan risotto that is chilled, rolled, breaded and fried, but the classic version starts with saffron risotto, which explains the Italian name arancine, or little oranges, named for their shape and hue. Simmering risotto and frying the arancini are simple tasks, but the step in between is crucial: Do not skimp on chilling your risotto. If it is not properly chilled, it will fall apart in the hot oil instead of forming crisp, glistening, orbs filled with molten cheese. Serve these arancini with warmed tomato sauce or even pesto, crown them with a flurry of gremolata or plain lemon zest for brightness.
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Serving Size: 1 dozen (1518g) | ||
Recipe Makes: 2 dozen | ||
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Calories: 6900 | ||
Calories from Fat: 6313 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 701.5g | 935 % | |
Saturated Fat 73.3g | 366 % | |
Monounsaturated Fat 427.4g | ||
Polyunsanturated Fat 188.8g | ||
Cholesterol 115.5mg | 36 % | |
Sodium 2669.7mg | 92 % | |
Potassium 1003.2mg | 26 % | |
Total Carbohydrate 121.5g | 36 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 115.9g | ||
Protein 49g | 70 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6900
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