Risotto is incredible, but these little golden rice balls are pure magic. Crunchy, creamy, and flavorful, these make super impressive party snacks for any get-together.



Ingredients

Notes

*The number of arancini you are able to make will depend on how much risotto you start with. Make this recipe with leftovers for a few people or use a whole package of Saffron & Chanterelle Risotto to make enough arancini for a party. 

**By using a slurry of flour and water, you eliminate one of the steps in the standard flour/egg/bread crumb breading process, plus the arancini get slightly crisper. 

If you are gluten-free, use an all-purpose gluten-free flour mix and gluten-free bread crumbs.

Directions

Roll cooled risotto into balls about 1 inch in diameter (approximately 1 rounded Tbsp. of rice per ball). Fill a deep pot with 2 to 3 inches of oil and heat to 375 degrees. In a medium bowl, make a slurry by whisking together water and flour until no lumps remain—add additional water if needed to get a thick, smooth texture. Pour panko into a large bowl. Dip risotto balls in flour slurry, then roll in panko. Gently lower breaded arancini balls into oil and fry until golden, about 3 min. Set fried arancini on paper towels to drain excess oil. Serve warm.

Serving Suggestions

If you have leftover shredded meat or cheese, stuff the middle of the arancini before breading and frying! Serve with our Spice 'n Easy Rustic Red Sauce for dipping.

Yields

Up to 75 arancini

Thanks To

Savory Spice Test Kitchen

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