how to make EASY ARANCINI (Risotto Balls)

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.

Heat up leftover weekday sauce until hot.

Scoop leftover corn risotto and form it into little balls, about the size of a golf ball.

Cut mozzarella into small cubes for stuffing.

Make a hole in the center of each risotto ball with your finger.

Stuff the hole with a cube of mozzarella and close the ball around it.

In a bowl, mix flour with water to create a batter, adjusting the consistency to be slightly runny.

Coat each risotto ball in the batter, ensuring full coverage.

Roll the batter-coated risotto ball in bread crumbs to coat evenly.

Heat vegetable oil in a deep skillet over medium heat until shimmering.

Fry the arancini in batches until golden brown, about 3-4 minutes per side.

Remove arancini and drain on paper towels.

Serve warm on a bed of heated weekday sauce for dipping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens