Effortless Cheesy Arancini Balls (Print Version)
# Ingredients:
→ Risotto Base
01 -
Kosher salt, just add as much as you like
02 -
3 cups of chicken stock or any low-salt broth, nice and warm
03 -
½ cup diced country ham
04 -
1 cup Arborio or Carnaroli rice
05 -
1 cup yellow onion, chopped up fine
06 -
1 tablespoon good olive oil
→ Filling and Mixture
07 -
8 ounces mozzarella, chopped into small cubes (about 0.5 cm)
08 -
1 large egg yolk
09 -
1 large egg
10 -
1 cup grated Parmigiano-Reggiano, plus even more for topping
→ Breading and Frying
11 -
Canola oil for frying things up
12 -
1 cup plain bread crumbs
→ Garnish
13 -
Fresh parsley, chopped for tossing on top
# Instructions:
01 -
Put your fried arancini on a big plate. Sprinkle with a little more Parmigiano-Reggiano and chopped parsley. Enjoy while they're still hot and gooey.
02 -
Grab a big saucepan and pour in about 5 cm worth of canola oil, get it hot to 175°C. Pop a few arancini at a time in the oil and turn them now and then until they're crispy and golden—should take a couple minutes each batch. Scoop them onto some paper towels to drain off the extra oil.
03 -
Drop bread crumbs into a shallow dish. Roll each ball of arancini around in the crumbs so they're covered all over, then just shake off whatever doesn't stick.
04 -
Line a baking sheet with parchment. Take your chilled risotto and stir in Parmigiano-Reggiano, egg, yolk, and about half a teaspoon of salt. Wet your hands, grab about two spoonfuls, and roll it into a ball. Poke your thumb in to make a dent, slip a piece of mozzarella inside, then pinch to close it around the cheese. Pop each ball on your tray and keep at it until you're done.
05 -
Warm up the olive oil in your saucepan over medium-high. Toss in the chopped onion and a pinch of salt—give it a couple stirs till it looks see-through, about 2 minutes. Stir in your rice and diced ham. Let that toast for a minute. Dial the heat down to medium. Start pouring in your hot chicken stock, just a splash (about 120ml) at a time, stirring so the rice soaks it up before adding more. Keep going till the rice goes soft and the mix is creamy, takes about 15 minutes. Put the risotto in a bowl and toss it in the fridge until it's ice cold.
# Notes:
01 -
Chilling the risotto super cold makes it simple to roll without falling apart.
02 -
Keep your oil steady at temp for crispy outsides that aren't greasy or soggy.