My favorite Risotto recipe hands down is from Harry’s Bar in Venice Cookbook. I always make a full batch and this time I decided to use half the batch to make Arancini!
I have made it probably 100 times with variations and it is always delicious! This particular batch was Risotto Primavera
So to begin, I tweaked the recipe and sauteed the balls, not deep fried them.
The key to any success in the kitchen is Mis En Place. This french term means to put everything in its place. As you can see below I am ready to go!
Step 1. Scoop a mound of risotto and then place cube of mozzarella in middle of risotto ball
Step 2. Close risotto ball up with the mozzarella inside, roll in the breadcrumbs and place on cookie sheet lined in parchment or Silpat- that’s what I use.
I am getting ready to fry these babies up!!
I was testing these out before the big batch.
The success to sauteeing is to pre heat your pan so it is very hot ,and pre heat the oil. The rest is patience and timing!
Step 3. Add oil to a non stick pan and when hot, place balls in pan and don’t touch! After a few minutes then flip and brown on other side. The less you mess with them, the better the browning will turn out!
Voila! This picture unfortunately is not premium, but the Arancini was! !
Marinara Sauce and fresh grated Parmigiano Reggiano completed the Arancini along with a Green Salad .
Good company and a nice glass of wine made it a lovely dinner!!