This recipe calls for a full batch of cooked risotto, see link to a delicious creamy parmesan risotto recipe here.
FOR THE ARANCINI
- 1/3 c. marinara, plus more for dipping
- 1/2 c. cubed mozzarella
- 1/3 c. pesto, plus more for dipping
- 1/2 c. cubed provolone
- 1/3 c. kimchi, chopped
- 1/2 c. cubed cheddar
Spicy mayo, for dipping
- Line a large baking sheet with parchment pepper, then spread risotto into a single layer and cover with plastic wrap. Move to the fridge and chill for at least 2 hours and up to 6.
- Set up a breading station: Fill one shallow bowl with bread crumbs, another with flour, and third with eggs. Season the flour and bread crumbs thoroughly with salt and pepper.
- To form arancini, flatten about ⅓ cup of chilled risotto into a patty in your palm and make a small divot in the center for filling. Fill that divot with one of the following combinations: 2 to 3 cubes of mozzarella and 1 teaspoon of marinara, 2 to 3 cubes of provolone and 1 teaspoon of pesto, or 2 to 3 cubes of cheddar and a few pieces of kimchi.
- Enclose filling in the risotto forming a ball. Roll the ball in flour until fully covered then dip in egg wash. Move the ball to the bread crumbs and sprinkle bread crumbs over the ball; roll it in the bread crumbs until fully covered. Move finished balls to a plate or baking tray and refrigerate while you heat oil.
- In a medium pot over medium heat, heat vegetable oil to 180ºC. Cook arancini in batches of 3 or 4, rotating occasionally to ensure even cooking, for 3 to 5 minutes or until the arancini are deeply golden brown. Move to a paper towel-lined plate.
- Sprinkle with freshly grated Parmesan and serve with desired dipping sauce.
Adapted from Delish.com