Description
This classic Arancini recipe features crispy golden fried risotto balls stuffed with melted Gruyère cheese, perfect as an appetizer or a comforting snack. Made with creamy Arborio rice cooked with sautéed vegetables, white wine, and vegetable broth, then breaded and fried to perfection. Served with fresh parsley and marinara sauce for dipping.
Ingredients
Scale
For the Risotto Base
- 2 tablespoons olive oil, divided
- 1/2 cup shallots, finely minced
- 2 cloves garlic, minced
- 1/2 cup cremini mushrooms, finely minced
- 1/4 cup carrots, finely minced
- 1 1/2 cups dry Arborio rice
- 1/2 cup dry white wine
- 3 cups vegetable broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 3 tablespoons unsalted butter
For the Filling and Breading
- 1 cup Gruyère cheese, cut into small 1/2-inch cubes, chilled
- 1/2 cup all-purpose flour
- 3 eggs, beaten
- 1 cup Italian-style breadcrumbs
- Vegetable oil, for frying
For Garnish and Serving
- Fresh chopped parsley, for garnish
- Marinara sauce, for dipping
Instructions
- Sauté vegetables: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the finely minced shallots and cook until softened, about 2-3 minutes. Then add minced garlic, cremini mushrooms, and carrots. Cook the mixture until the vegetables are tender, approximately 5-7 minutes. Remove from heat and set aside.
- Cook risotto: In the same skillet, add the remaining 1 tablespoon olive oil and the Arborio rice. Stir and cook until the rice grains are lightly toasted, around 2-3 minutes. Pour in the dry white wine and cook, stirring, until it has almost completely evaporated. Begin adding the vegetable broth one cup at a time, stirring frequently, and wait until each addition is mostly absorbed before adding the next. Continue this process until the rice is creamy and cooked al dente, about 20-25 minutes.
- Combine and cool: Remove the skillet from heat. Stir in the grated Parmesan cheese, the sautéed vegetable mixture, salt, pepper to taste, and unsalted butter. Mix well until the butter melts and the mixture is creamy. Spread the risotto evenly on a baking sheet to cool completely, which helps the mixture firm up for shaping.
- Form arancini: Once cooled, take a portion of the risotto mixture and flatten it slightly in your hand. Place a chilled 1/2-inch cube of Gruyère cheese in the center, then mold the rice around it to form a tight 2-inch diameter ball. Repeat this process until all the mixture and cheese cubes are used.
- Bread arancini: Prepare a breading station with three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with Italian-style breadcrumbs. Dredge each rice ball first in the flour, shaking off excess, then dip into the egg, and finally roll in the breadcrumbs, ensuring each ball is evenly coated.
- Fry: Heat vegetable oil in a deep pan or skillet to 350°F (175°C). Carefully place the arancini balls in the hot oil in batches, avoiding overcrowding. Fry each batch for about 3 minutes, turning occasionally, until the arancini are golden brown and crispy on all sides. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Allow the arancini to cool slightly before serving. Garnish with freshly chopped parsley and serve warm with marinara sauce on the side for dipping.
Notes
- Make sure the risotto is completely cooled before forming the balls; warm rice will be too soft to handle.
- You can substitute Gruyère cheese with mozzarella or fontina for a different flavor.
- Maintain oil temperature carefully while frying to ensure crispy exterior without absorbing too much oil.
- Leftover arancini can be refrigerated and rewarmed by baking in an oven until crispy.
- For a vegetarian option, ensure vegetable broth and breadcrumbs do not contain animal products.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
