How to make arancini (italian rice balls) with a white wine risotto

mozzarella

🥗Healthier: low-fat cheese

💰Cheaper: cheddar

Low-fat cheese reduces calories while still providing creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil adds flavor and health benefits.

meat sauce

🥗Healthier: mushroom ragout

💰Cheaper: canned tomato sauce

Mushroom ragout provides umami without meat.

Dice half a large white onion and 2-3 cloves of garlic.

Add 2 tablespoons of neutral oil to a medium-high heat wok and add half of the diced onion and garlic, reserving the other half for the meat filling.

Once the onion and garlic are slightly translucent, add 2 cups of arborio rice and toss to coat.

Slowly add vegetable broth or chicken broth while continuously stirring until the rice is cooked to al dente.

Season the rice and add white wine while stirring.

Transfer the cooked rice to a baking sheet and spread it out to cool in the fridge or freezer.

In a separate pan, add 2 tablespoons of neutral olive oil and the reserved onion and garlic mixture, cooking for 1-2 minutes.

Add lean ground beef to the pan and cook through, adding white wine and tomato sauce, cooking until the liquid evaporates to achieve a ragu texture.

Chill the meat mixture in the fridge before assembling the arancini.

Add 1 cup of frozen peas to the chilled meat mixture and mix in.

Mix shredded mozzarella into the cooled risotto, along with a sprinkle of parmesan cheese.

Wet your hands with water to prevent the rice from sticking while forming the arancini.

Use a scooper to portion out the risotto, press a well in the middle, and add a small amount of the meat filling and cheese.

Cover the filling with more rice and close it up, ensuring there are no holes.

Lay the formed arancini on a cookie sheet and place them in the freezer for about 10 minutes to firm up.

Dredge the arancini in flour, then egg, and finally in a mix of panko and Italian breadcrumbs, keeping one hand wet and one dry.

Fry the arancini until golden brown and crispy, then serve with marinara sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens