SAUCE FOR RISOTTO BALLS RECIPES

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RISOTTO BALLS (ARANCINI) RECIPE: HOW TO MAKE IT



Risotto Balls (Arancini) Recipe: How to Make It image

My Italian grandma made these risotto balls for me. I still request them when I visit her, and so do my children. These can be made ahead of time and frozen. They are also delicious served as a vegetarian main course with a salad. —Gretchen Whelan, San Francisco

Provided by Taste of Home

Categories     Appetizers

Total Time 60 minutes

Prep Time 35 minutes

Cook Time 25 minutes

Yield about 3 dozen.

Number Of Ingredients 7

1-1/2 cups water
1 cup uncooked arborio rice
1 teaspoon salt
2 large eggs, lightly beaten
2/3 cup sun-dried tomato pesto
2 cups panko bread crumbs, divided
Marinara sauce, warmed

Steps:

  • Preheat oven to 375°. In a large saucepan, combine water, rice and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 18-20 minutes. Let stand, covered, 10 minutes. Transfer to a large bowl; cool slightly. Add eggs and pesto; stir in 1 cup bread crumbs., Place remaining bread crumbs in a shallow bowl. Shape rice mixture into 1-1/4-in. balls. Roll in bread crumbs, patting to help coating adhere. Place on greased 15x10x1-in. baking pans. Bake until golden brown, 25-30 minutes. Serve with marinara sauce.

Nutrition Facts : Calories 42 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 125mg sodium, CarbohydrateContent 7g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 1g protein. Diabetic Exchanges 1/2 starch.

FRIED RISOTTO BALLS WITH MARINARA DIPPING SAUCE - JAMIE GELLER



Fried Risotto Balls with Marinara Dipping Sauce - Jamie Geller image

Save your risotto to make these delicious chicken risotto balls to serve at your next dinner party.

Provided by Jamie Geller

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 - 12

Number Of Ingredients 14

1 tablespoon olive oil
¾ cup arborio rice
2¼ cups chicken broth
1 cup cooked shredded chicken
2 large eggs
1 tablespoon hot sauce (optional)
1 teaspoon paprika
1 teaspoon kosher salt
freshly ground black pepper
½ teaspoon dried marjoram
½ teaspoon dried basil
1 cup seasoned bread crumbs
Vegetable oil for frying
2 cups marinara sauce

Steps:

  • Heat oil in a medium saucepan and add rice. Cook 1 minute and stir to coat in oil. Add stock ½ cup at a time, stirring constantly and allowing liquid to fully absorb before adding next addition. Continue until all stock is used and rice is tender, about 30 minutes. Set aside to cool completely. In a large bowl, add rice, chicken, eggs, hot sauce, paprika, salt, pepper, marjoram and basil. Stir well to combine all ingredients. Chill mixture for 30 minutes. Heat oil in a large saucepan to 375? on a deep fry thermometer. Form mixture into 1 ½-inch golf ball size balls with hands, packing very tightly. Roll in bread crumbs and shake off excess. Carefully place in hot oil and fry about 5 minutes, moving around to fry to dark golden brown. Remove with a slotted spoon and drain on paper towels. Repeat with remaining balls until all are fried. Serve with marinara sauce for dipping.

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