Arancini III Recipe
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Arancini III

By: AMYJOHNSON1  
"Risotto balls are stuffed with cheese, breaded and fried. The ooey gooey centers filled with delicious fontina cheese and fresh thyme add classic flavor to this Italian dish. A favorite of my family."

Rating: This weblink has been rated 7 times with an average star rating of 4.4 Read Reviews (5)

Rate/Review | 459 people have saved this

Prep Time:
25 Min
Cook Time:
50 Min
Ready In:
2 Hrs 15 Min

Servings  (Help)

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Original Recipe Yield 9 servings
 

Ingredients

  • 1 pinch saffron threads, crushed
  • 1 cup white wine
  • 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

Directions

  1. Place the wine and saffron in a cup or small bowl. Stir briefly, then let it sit. Melt the butter in a large skillet over medium heat. Add the onion; cook and stir until transparent, about 3 minutes. Mix in the rice, and continue cooking and stirring until the rice has absorbed most of the butter.
  2. Slowly stir the white wine and saffron into the rice, stirring continuously until the wine is absorbed and rice is creamy. Season with thyme, then pour in 1 cup of chicken broth at a time, cooking and stirring constantly until each cup of broth is absorbed before adding the next. Stop adding broth when the rice is tender. If you run out of broth, you may use water. Remove from the heat, stir in the Parmesan cheese and allow to cool until you can touch it without burning your hands.
  3. Lightly grease a large cookie sheet with olive oil. Pour the risotto out onto the sheet and spread evenly. Place in the refrigerator for about 1 hour or until chilled.
  4. When the rice is cool, roll small portions into balls about the size of golf balls. Tuck a cube of fontina cheese into the center of each one. Roll each ball in bread crumbs to coat.
  5. Heat the olive oil in a heavy saucepan or deep fryer to 375 degrees F 190 degrees C). The oil should be about 3 inches deep. When the oil is hot, fry the arancini until they reach a golden orangish brown, about 3 minutes. Arancini literally means 'little oranges'. Cool for 5 minutes, then serve with any marinara sauce.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 773 | Total Fat: 32.8g | Cholesterol: 77mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 3, 2006 by Addie Smock 
Who knew risotto could get any better? I used this to get rid of left overs, and it was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 2, 2007 by Debbie 
I learned to make this recipe in an Italian Cooking class I took. My husband, who doesn't... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 16, 2007 by Dave W. 
The only changes I made to this recipe were that I used 1 tsp. dried thyme because I didn't... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2008 by PrincessJenna 
Very good. I used leftover saffron risotto. I used the risotto cold out of the fridge and I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 30, 2009 by followthebeat 
These were time-consuming to make, but they were good. Next time I will make them about half... MORE

 
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