Appetizers / Snacks
Arancini are fried risotto balls. Form chilled risotto into balls, stuff with a cheese cube, then bread, and fry ... What’s not to love?! For this recipe, we halved Cuisine’s Classic Risotto recipe.
Line a baking sheet with parchment.
Scoop risotto using a ¼ cup measure, place 1 cheese cube into center, then roll into a ball; transfer to prepared baking sheet. Repeat scooping and shaping with remaining risotto and cheese. Chill risotto balls until just firm, 30 minutes.
Combine flour and Italian seasoning in a shallow dish. Whisk together egg and water in a separate shallow dish.
Pulse panko in a food processor until fine; transfer to another shallow dish. Season flour, egg, and panko with salt and pepper.
Dredge risotto balls in flour, then dip in egg, then coat in panko; transfer to prepared baking sheet and chill while oil heats.
Heat two inches oil in a pot to 350°.
Fry Arancini in oil in two batches until golden brown, 4–5 minutes per batch; transfer to a paper-towel-lined plate and season with salt. (Bring oil back to temperature before frying next batch.) Serve Arancini with marinara sauce.
% Daily Value*
Total Fat 9g 13%
Saturated Fat 3g 15%
Cholesterol 17mg 5%
Sodium 129mg 5%
Carbs 22g 7%
*Percent Daily Values are based on a 2,000 calorie diet.