Amazing Arancini Recipe

Bring your favorite Italian restaurant to your own house with this delicious easy to make arancini balls recipe served with a homemade pomodoro sauce.
This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.
Arancini is one of the few things you can’t buy in the frozen food section or center aisles of the grocery store. It’s something that is homemade and only takes about 30 minutes from start to finish, once you have your risotto recipe all finished up.
If you want to impress some guests, then this arancini balls recipe is for you!
Ingredients for this recipe:
• 8 cups pre-made chilled risotto
• 4 ounces fontina cheese cut into small ½” chunks
• ¾ cup thawed peas
• 1 cup Bob’s Red Mill All Purpose Flour
• 3 whisked large eggs
• 2 cups bread crumbs
• sea salt and pepper to taste
• 2 cups pomodoro sauce
• canola oil for frying
Serves 15
Prep Time: 20 minutes
Cook Time: 8 minutes
Procedures:
1. Heat some canola oil in a medium size pot over medium heat to 350°.
2. Take about 3-4 tablespoons of cold risotto in your hand and flatten it out a bit.
3. Next, add about 3-4 chunks of cheese and 8-10 peas.
4. Take another 2-3 tablespoons of cold risotto and cover the cheese and peas and then form into a ball using both hands. Repeat until all of the ingredients have been used.
5. In a medium size pan mix together the flour, salt and pepper and set aside. In a separate medium size pan mix together the whisked eggs, salt and pepper and set aside. In another separate medium size pan mix together the breadcrumbs, salt and pepper and set aside.
6. To bread the arancini, place one of the balls into the seasoned flour and move around until completely coated.
7. Next add it to the seasoned egg mixture and dredge until coated. Lastly, add it to the seasoned breadcrumbs and move around until the arancini ball is completely coated in breadcrumbs. Set aside and repeat until all the arancini balls have been breaded.
8. Place a few of the arancini balls into the hot oil and cook for 6-8 minutes or until golden brown and the cheese has melted in the center. Cook in batches so they don’t clump together and drain on a paper towel.
9. Serve alongside pomodoro sauce.
CHEF NOTES:
• You can absolutely stuff the risotto balls with whatever you’d like, I did fontina and peas and served a tomato sauce alongside.
• Originally arancini had saffron in it, which you will still sometimes find in certain arancini recipes.
• it’s a good idea to wet your hands ahead of time since risotto is sticky and this well help release it with ease.
• It’s important to season each breading procedure.

[@rraddena]

LOVE IT. My father and I always use fontina cheese! Dad is from Marsala and he never makes a risotto. I used to slave making the risotto until I starting doing it his way which is to boil the arborio in homemade chicken stock and little by little add the trifecta of Romano, Parmeggiano, and Asiago. Then butter and eggs and mix and after the rice is done, let sit and cool. Sometimes will add a bit of saffron but not always. We do the traditional stuffing but with the fontina. LOVE your vids and just subscribed today. Avogghia!

[@Kaalokalawaia]

I love how Italians don't waste food. Thank you for the recipe.

[@ChefBillyParisi]

They're so dang good at it lol! Thanks for watching.

[@user-eu6ty9js4v]

This is absolutely delicious! We loved it, thanks for the recipe.

[@ravenfeathesDVM]

I was born in Italy. Love your version of the recipe. 👍

[@VinnieChu]

I just went through your channel and your content is great! I’d expect you to have way more subs due to the quality of your content alone. Just keep at it an maybe try to spend more time sharing and promoting your channel. Cheers man

[@ChefBillyParisi]

Bro I appreciate that. I've really only started to figure some things out in the last few months and I've definitely seen some fruits. Hoping to get over that hump! Thanks for the encouragement!

[@pixmoto]

@@ChefBillyParisi keep going CBP

[@ChefBillyParisi]

@@pixmoto I'm tryin ya'll!

[@SuzanneBaruch]

This is a very good video. I've wanted to make these for a while as a way to use up leftover risotto (when I have leftovers, which isn't often!). I will definitely be making these when the opportunity arises. Thank you, Chef!

[@garylehrjr1616]

Great video man. Really gonna help me out 👌

[@ricardodella-ricca9048]

Hi Chef Billy, I really enjoyed your version of this recipe. They look delicious. Thank you. regards from the Blue Mountains, NSW, Australia

[@ChefBillyParisi]

Thank you kindly sir.

[@oceanbaby4521]

This looks delicious 😋.... I gotta try these never had these, and yet Iove Itlian food.👩🏽‍🍳🍷♥️

[@ChefBillyParisi]

They are seriously ridiculous!!

[@janisebennett772]

Leftover Risotto, huh, I've never had that kind 🤣 I have a big family, when I make these I have to make Risotto just for this, we never have leftover Risotto. I'm looking forward to trying it with fontina!

[@carddu]

yum

[@ggbrady]

Nice! I didn't peg you as a Cardinal's fan!

[@mich8261]

Those look insanely good. A restaurant my parents used to take me to in Montreal (Osteria del Panzoni) when I was a kid had those as Suppli al Telefono. I loved them so much that when my parents went without me the owner would give them a few in a to go container to bring home to me.

[@ChefBillyParisi]

Suppli are a little bit different, check out my post on my website I explain more there. Awesome story, thanks for sharing.

[@mich8261]

Did not know they weren’t the same. Since I don’t eat meat anymore Arancini is perfect!

[@ChefBillyParisi]

@@mich8261 I did! Super similar though.

[@Tatixox]

📚📚📚 I love your videos I truly do but are you thinking about making a cookbook because that would be amazing and I’m sure all your subscribers here would support u just a thought so grateful for your time and energy📚📚📚

[@madesupplyco.1392]

Redbirds Baby! Love the STL represent. Did you work at StlCC? ⛳️🏌🏻

[@ChefBillyParisi]

Indeed

[@mary-jeanslaughter8]

Wow!!!! So excited to try this! Question....is it possible to do the same technique but with other rice dishes? The concept would be the same correct? 🤔🤔

[@ChefBillyParisi]

you would just have to make sure the rice is really sticky

[@mary-jeanslaughter8]

@@ChefBillyParisi I can do that!!!!! 🥰👍

[@marvapickmac4888]

Can we use regular rice.

[@Carol-sr8my]

Is this served as an appetizer?

[@dorisgeres1579]

Do you have to use risotto ? Can you use sushi rice?

[@jackiet20]

Can you please share the risotto recipe? Thank you!

[@ChefBillyParisi]

It’s in the link at the top in the video when I put the risotto on the counter

[@stephaniewong271]

My risotto always comes out mushy 😭 what am I doing wrong?

[@ChefBillyParisi]

Cooking it for too long

[@truebuldog]

What ? No meat?

[@michellehegedus2126]

I used sushi rice. They are made but not floured egged breadcrumbs. They are in fridge right now