Try this Mini/Giant Arancini recipe, or contribute your own.
Suggest a better descriptionMini Arancini
- Bring chicken broth or water and salt to a boil, then add arborio rice and simmer on low until tender; allow to cool completely
- Stir in the eggs, parsley, parmesan and 1/2 cups breadcrumbs; put remaining breadcrumbs in a shallow bowl
- Roll the rice mixture into about 20 1 1/2 inch balls, pressing a cube of cheese into the center and rolling until cheese is completely surrounded
- Dip the risotto balls in the breadcrumbs (beat another egg and dip balls into egg first if needed)
- Place the coated risotto balls on a parchment paper lined baking sheet, cover loosely and refrigerate at least one hour or overnight (if refrigerating overnight, balls may need to be coated in more breadcrumbs before frying)
- Heat 1/2 inch of oil in a large pan over medium heat until a thermometer reads 350°F
- Fry the risotto balls in batches, turning, until golden brown on all sides (2-4 minutes)
- On a large plate, place about 1 tsp of marinara sauce, and place one risotto ball over each tsp of sauce; cover risotto balls with an additional tsp of sauce, sprinkle with extra grated parmesan and fresh parsley and serve
Giant Arancini
- Bring 4 cups of the chicken broth or water and salt to a boil, then add arborio rice and simmer on low until tender; allow to cool completely
- While rice is cooling, make the ragu: in a medium saucepan, melt the butter and add the onions, cooking until translucent
- Add the garlic and cooking for another minute, stirring to ensure garlic does not burn
- Add ground beef and stir, breaking beef into small pieces, until cooked through; season with salt and pepper
- Add red wine, increase heat to high, and cook, stirring, until half the liquid evaporates
- In a measuring cup or bowl, combine remaining 1 cup of chicken stock with tomato paste
- Add stock mixture to the pan and stir well
- Reduce heat to low, cover and simmer for 2 hours, checking to ensure sauce does not dry out
- When rice has cooled, stir in the eggs, parsley, parmesan and 1/2 cups breadcrumbs; put remaining breadcrumbs in a shallow bowl
- When ragu has simmered and cooled, stir in peas
- To make risotto balls, scoop a generous amount of rice and form into a medium-sized patty; place patties on parchment paper lined baking sheet
- Spoon about 1 tbsp of ragu mixture onto the center of each patty and enclose partly; carefully place a piece of cubed cheese in the center and enclose completely, ensuring rice completely covers ragu and cheese
- Dip the risotto balls in the breadcrumbs (beat another egg and dip balls into egg first if needed)
- Place the coated risotto balls on a parchment paper lined baking sheet, cover loosely and refrigerate at least one hour or overnight (if refrigerating overnight, balls may need to be coated in more breadcrumbs before frying)
- Heat 1 inch of oil in a large pan over medium heat until a thermometer reads 350°F
- Fry the risotto balls in batches, turning, until golden brown on all sides (2-4 minutes)
- On a large plate, place about 1 tbsp of marinara sauce, and place one risotto ball over each tsp of sauce; cover risotto balls with an additional tbsp of sauce, sprinkle with extra grated parmesan and fresh parsley and serve
Store-bought Marinara sauce can be used in place of the beef ragu for a quicker option. Italian breadcrumbs, or breadcrumbs with dried herbs added would make for excellent flavor.
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Serving Size: 1 Serving (945g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1753 | ||
Calories from Fat: 691 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 76.8g | 102 % | |
Saturated Fat 27.6g | 138 % | |
Monounsaturated Fat 30.6g | ||
Polyunsanturated Fat 11.6g | ||
Cholesterol 919.4mg | 283 % | |
Sodium 1337.6mg | 46 % | |
Potassium 1707.5mg | 45 % | |
Total Carbohydrate 187.1g | 55 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 179.6g | ||
Protein 72.6g | 104 % | |
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: 1753
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