Risotto is the perfect fall comfort food. Take it to the next level with these easy-to-make arancini balls
Risotto is creamy, satisfying and not as difficult to make as many believe. When you have leftovers, or when you want to spice up this rice dish, turn your risotto into easy-to-make arancini balls. Serve them on their own, or with tomato sauce, for the perfect appetizer or side dish.
Classic Risotto ingredients
- 5 litres chicken stock (you can substitute vegetable stock)
- 2 tablespoons butter
- 2 tablespoons olive oil
½ cup finely chopped onion
¼ cup finely chopped celery
- 400 g Arborio rice
- ½ cup white wine (optional)
- ½ cup grated Parmesan
- On high heat, bring the stock to a boil. Lower heat and set aside.
- Over medium-low heat in a large deep sauce pan, add 1 tablespoon butter and 2 tablespoons of olive oil. Once the butter is melted, add the chopped onions and celery, and sauté until the onions are translucent.
- Add the Arborio rice and continue to saute for 2 to 3 minutes, stirring with a wooden spoon.
- Add the white wine (optional) and continue to stir for an additional 2 minutes until the wine has absorbed into the rice.
- Add one ladle of hot stock and stir. Continue stirring unit the stock is absorbed.
- Continue adding the stock one ladle at a time, making sure to stir in between. Be sure to wait until the stock is absorbed before adding the next ladle of stock. This should take between 15 to 20 minutes and the risotto should be tender and creamy when done.
- Finish the risotto with the remaining 1 tablespoon of butter and grated Parmesan, cover with a lid and let the risotto rest for at least 10 minutes before serving.
Yields 4 servings
Chanterelle and Thyme Arancini Rice Balls ingredients
- 2 litres canola oil
- 1 tablespoon olive oil
- 1 cup fresh chanterelle mushrooms
- 2 sprigs thyme
- ½ teaspoon salt
- ¼ teaspoon chilli flakes (optional)
- 3 cups cold risotto
- ¼ cup bread crumbs plus 1 cup bread crumbs for coating
- 3 eggs
- 1 cup grated Parmesan
- 2 tablespoons chopped parsley
- ¼ cup chopped aged white cheddar
- Salt for seasoning
- In a heavy deep pot, bring the canola oil to 350 degrees over medium-low heat.
- On a baking sheet, drizzle 1 tablespoon of olive oil over the chanterelles, add the thyme and season with salt and chilli flakes. Roast at 350 degrees for 20 to 25 minutes until golden brown. Once the mushrooms are roasted, let them cool and give them a rough chop. Set aside.
- In a mixing bowl, combine the risotto, ½ cup breadcrumbs, 1 egg, Parmesan and parsley. Form the mixture into golf-ball sized balls.
- Place a piece of white cheddar in the centre of each ball and roll to ensure the cheese is encapsulated by the risotto
- Take the remaining 2 eggs and crack into a bowl. Using a fork, whisk the eggs until yolks and whites are combined.
- Dip the arancini into the eggs. Let the excess drain then roll into the remaining cup of breadcrumbs to form a thin layer of breadcrumbs.
- Using a slotted spoon, carefully place the arancini one at a time into the hot oil. Deep fry the balls until golden brown about 5 to 7 minutes.
- Season with salt while still hot. Enjoy!
Makes 8 balls