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Arancini III
Arancini III
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
135 minutes
Cheese-stuffed risotto balls, breaded and fried to perfection. Gooey fontina cheese and fresh thyme center for a classic Italian favorite.
Ingredients:
  • 1 pinch saffron threads, crushed
  • 2 tablespoons butter
  • 6 cups chicken broth, or as needed
  • 3 cups Arborio rice
  • 1 small white onion, chopped
  • 1 tablespoon chopped fresh thyme
  • 1 cup grated Parmesan cheese
  • 1 pound fontina cheese, cubed
  • 2 cups plain dried bread crumbs
  • 1 quart olive oil for frying
Instructions:
  • Combine the wine and saffron in a cup, give it a quick stir, and set it aside. In a large skillet over medium heat, melt the butter. Add the onion and cook until transparent, around 3 minutes. Stir in the rice and continue cooking until the rice absorbs most of the butter.
  • Gently mix the white wine and saffron into the rice until the wine is absorbed and the rice is creamy. Add thyme, then incorporate 1 cup of chicken broth at a time, ensuring each cup is absorbed before adding more. Continue until the rice is tender. Use water if needed. Take off heat, stir in the Parmesan cheese, and let cool to touch.
  • Drizzle olive oil over a large cookie sheet. Spread the risotto evenly on the sheet. Chill in the refrigerator for about 1 hour until cold.
  • Once the rice has cooled, shape small portions into golf ball-sized balls. Stuff a cube of fontina cheese into the center of each ball and coat them all with bread crumbs.
  • Heat the olive oil in a deep saucepan or fryer until it reaches 375°F (190°C), with the oil about 3 inches deep. Fry the arancini until golden orange-brown, which should take about 3 minutes. Let them cool for 5 minutes before serving with marinara sauce. Arancini, or 'little oranges', are ready to be enjoyed!

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