Classic Risotto Rice Balls

Arancheesy a.k.a Classic Risotto Rice Balls! Crunchy on the outside, soft, flavourful, and cheesy on the inside. Add some parmesan shavings on top, and serve with a cold beer (or two, I don’t judge). They are a game-changer for your every appetiser.

JUMP TO RECIPE

Perhaps one of my favourite Italian tradition is the aperitivo; a drink/light meal that takes place at the end of the workday as a warm-up to dinner. This was a ritual among my colleagues and friends. We would meet up in a piazza (square) and then venture off to Trastevere. For those of you that haven’t been to Rome, Trastevere is a lively area, full of pubs, pizzerias, trattorias, and very multicultural.

My heart set when, one day, during an aperitivo, I tried for the first time the Arancheesy. They had a crunchy exterior with a moist, flavourful and cheesy filling. Also, they came with a divine arrabbiata sauce. In other words, they have been unforgettable ever since. If I have your attention, let me tell you all you need to do to recreate the amazing baby Arancheesy a.k.a Classic Risotto Rice Balls. 

How to make these Classic Risotto Rice Balls 

It’s fairly simple, especially if you have some white risotto leftovers. If you don’t, you will need to add 16-18 min more to make the risotto plus resting time to cool it down. I will list the set-by-step instructions on how to make a white risotto in the recipe card below.

However, assuming you already have your leftover risotto, this is what you need to do next: 

Prepare 3 separate bowls with flour, egg wash and dried breadcrumbs. 

Cut the mozzarella into 20 – 24 small cubes. Slice the prosciutto into small pieces. 

Add the parmesan cheese and nutmeg to the risotto, mix well and start assembling the risotto balls. Wet your hands slightly, then using an ice cream scoop or a spoon, grab some of the risotto and shape into a sphere, the size of a golf ball. Using your thumb, gently press and make room in the centre of the ball to place the mozzarella and the prosciutto pieces. After that, use your hand and gently press over the outside borders to cover the mixture then roll into a ball shape again. Follow the next 3 steps after this: roll the ball first in the flour, then through the egg wash, followed by the breadcrumbs. Repeat until you have used all your risotto. 

How to cook them 

Bring a pot with oil to 160 degrees Celsius (use a kitchen thermometer if you have it on hand). When the oil is ready, cook the arancini in small batches until they turn golden brown on the exterior but soft and dewy on the inside. Approximately 6 – 7 minutes. Once cooked, place them on a paper towel to absorb the extra oil. 

Tip: Use oil that can withstand frying temperatures such as sunflower, rapeseed, or canola oil. 

Arancheesy a.k.a Classic Risotto (Rice) Balls

Yield: 12 Risotto Balls

Crunchy on the outside, soft, flavourful and cheesy on the inside. Add some shavings of parmesan on top, and serve with an arabbiata sauce and a cold drink. You'll be coming back for more!

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Ingredients

• For the Risotto:
• 1/2 onion (approximately 35g)
• 150g risotto arborio
• 75 ml dry white wine
• 30 g parmesan
• 1 knob of butter (approximately 15g)
• 1 L chicken or vegetable stock
• salt and pepper according to taste
• extra-virgin olive oil
• For the Risotto Balls:
• 150g flour
• 2 eggs, beaten
• 150 g dried breadcrumbs
• 1/2 teaspoon nutmeg
• 80g mozzarella
• 2 slices of prosciutto cotto
• 750 ml sunflower or rapeseed oil for frying

Instructions

1. Finely chop the onions.
2. Place 2 tablespoons of olive oil in a large pan over a low heat, add the onions and cook until soft but don’t add any browning to them (this should take about 10 minutes). Stir occasionally.
3. Turn the heat up to medium, pour in the rice and stir for a few minutes until the grains are evenly coated.
4. Pour in the wine and let the alcohol evaporate. This will only take a couple of minutes. Stir regularly. Start ladling in the stock bit by bit, stirring it through the rice and allowing each ladleful to become absorbed before adding the next. Continue until the rice is cooked through – about 16 -18 minutes. If you have a store-bough stock, warm it up before adding to your risotto.
5. Add the grated Parmesan,the butter and the nutmen, season, then leave to cool.
6. It’s time to prepare the filling.
7. Cut the mozzarella into 20 – 24 small cubes.
8. Slice the prosciutto thinly.
9. Prepare 3 sperate bowls with the following: flour, breadcrumbs, and one with the eggs (beaten).
10. To form the arancini, scoop a portion of the cooled risotto into your slight wet hand using an ice-cream scoop or a tablespoon. Then, using your thumb, gently press and make room in the centre of the ball to place the mozzarella and the prosciutto pieces. After that, wrap the risotto around it and seal completely. Repeat until you have used all the risotto.
11. Gently dip each risotto ball into the flour, shaking off the excess, then the egg, and finish up with the breadcrumbs, making sure the rice is evenly coated.
12. Pour the vegetable oil into a deep pot or a saucepan and place over a high heat. The oil should be at around 160 degrees Celsius. To test the oil, drop in a few breadcrumbs – if they sizzle and float, then you know it’s ready.
13. Carefully lower in the arancini using a spoon and cook in small batches. Deep-fry for 7 minutes, or until golden and crispy. Transfer to a paper kitchen towel to drain any excess oil.
14. Shave some parmesan on top and serve with arabbiata sauce.