Description
This classic Italian Arancini recipe features crispy, golden fried risotto balls stuffed with creamy Gruyère cheese. Made by cooking a vegetable-infused risotto, cooling it, then shaping it around cheese cubes and frying until perfectly crisp, these savory snacks are ideal served warm with marinara sauce for dipping.
Ingredients
Vegetable 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
Arancini Assembly
- 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
- Fresh chopped parsley, for garnish
- Marinara sauce, for dipping
Instructions
- Sauté vegetables: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add finely minced shallots and cook until softened. Stir in minced garlic, cremini mushrooms, and carrots; cook until all vegetables are tender. Remove from heat and set aside.
- Cook risotto: Add the remaining tablespoon of olive oil to the skillet. Stir in Arborio rice and cook, stirring frequently, until grains are lightly toasted. Pour in the white wine and cook until it has evaporated. Gradually add the vegetable broth one cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue cooking until the risotto is creamy and al dente, approximately 20 to 25 minutes.
- Combine and cool: Once the risotto is cooked, stir in the grated Parmesan cheese, sautéed vegetables, butter, and season with salt and pepper to taste. Spread the mixture evenly on a baking sheet and allow it to cool completely to firm up for easier handling.
- Form arancini: Take a portion of the cooled risotto mixture and flatten it in your hand. Place a chilled cube of Gruyère cheese in the center, then shape the risotto around the cheese to form a tight 2-inch diameter ball. Repeat this process with the remaining risotto mixture and cheese cubes.
- Bread arancini: Prepare three shallow bowls for breading. Place the flour in the first, the beaten eggs in the second, and breadcrumbs in the third. Dredge each risotto ball first in flour, shaking off excess, then dip into the beaten eggs, and finally coat evenly with breadcrumbs.
- Fry: Heat vegetable oil in a deep pan or skillet to 350°F (175°C). Fry the arancini in batches, ensuring they are not overcrowded. Cook each batch for about 3 minutes, turning occasionally, until the arancini turn golden brown and crispy on all sides.
- Serve: Remove the fried arancini with a slotted spoon and drain on paper towels. Allow to cool slightly. Garnish with fresh chopped parsley and serve warm with marinara sauce for dipping.
Notes
- Ensure the risotto is fully cooled and firm before forming balls to prevent them from falling apart during frying.
- Use chilled cheese cubes to maintain a gooey center without melting too fast during frying.
- Maintain oil temperature at 350°F to achieve a crispy, non-greasy coating.
- Can be made ahead and refrigerated before frying; fry just before serving for best texture.
- Vegetable broth keeps this recipe vegetarian-friendly; for a non-vegetarian version, chicken broth can be used.
