Ok, this is the first time I've ever made arancini balls and WOW I can't believe I haven't tried this earlier! It was actually SO EASY.
First you're going to start with your risotto. Now, you can cook this however you like or use any recipe but this is what I did.
Spinach, Bacon & Pumpkin Risotto Recipe
To put in the oven dish:
- 4 cups chicken stock
- 30g butter cubed
- 1.5 cups arborio rice
- 50g spinach roughly chopped
- 200g bacon diced
- 1 small white onion finely diced
- 3 garlic cloves finely diced
To stir through at the end:
- 1 cup roast pumpkin
- 50g grated parmesan
Method:
- Place all ingredients in an oven dish, season with salt & pepper & bake for 30 mins or until liquid has absorbed (I gave mine a stir every 10 mins)
- Once risotto is cooked, stir through roast pumpkin & grated parmesan
- Put in the fridge to cool for approx 4 hours or until cold
To make the Arancini Balls
You'll need (in separate bowls):
- 3 eggs whisked
- 1 cup plain flour (add more as needed)
- 1 cup panko bread crumbs seasoned with your choice of herbs/salt & pepper (add more as needed)
Method:
- Use an ice cream scoop to spoon mixture & roll into balls
- Roll in plain flour, dip in egg wash & roll in panko bread crumbs
- Repeat for all remaining mixture
- Fill a large pan with approx 2cm of oil
- Once oil is hot, shallow fry your arancini balls, turning until all sides are golden
- Serve with your choice of pasta sauce & parmesan cheese
