Risotto balls (arancini)

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Delicious crispy snack with a delicious creamy filling of risotto rice. Includes tips for additions and flavors.

Ingredients

Preparation

Prepare the risotto first. Dissolve the stock cube in the hot water and keep it warm.
Finely chop the onion and garlic and fry them in a pan with a tablespoon of oil.
Add the risotto rice and cook for a few minutes.
Deglaze with the wine and let the risotto rice absorb it. Once this is done, add a ladle of hot stock. Let this also incorporate and stir occasionally. Repeat a few more times until the risotto has simmered for about 25 minutes in total.
Taste to see if the risotto is al dente. It should still have a bit of a firm bite. Then stir in a knob of butter and the Parmesan cheese so that the risotto is nice and smooth. Add an extra pinch of pepper or salt for taste, but make sure that the cheese already tastes salty.
When the risotto is at room temperature, put it in the fridge until it is well cold. At least an hour, but overnight is also possible.
Prepare 3 plates: one with the beaten eggs, one with flour and one with the panko/breadcrumbs. Wet your hands with cold water.
Take a heaping tablespoon of the risotto mixture in your hands and shape it into a ball. Dip this first in the flour, then in the egg and finally in the panko/breadcrumbs. Place the breaded ball on a plate. Repeat with the rest.
Heat the oil in the pan to about 180 degrees. You can test whether the oil is hot enough with a small piece of bread, small bubbles should form and the bread should not burn immediately.
Add a few balls (not too many) to the hot oil and fry for 3-4 minutes. Then drain them on a piece of kitchen paper.
Tips: These balls are also ideal for making a leftover risotto from the previous day.
As a variation, add some pieces of sun-dried tomatoes or truffle to the risotto. Or put a piece of mozzarella in the middle of the ball.
You can bread the balls a few hours in advance and store them in the fridge and fry them just before serving.
Parmesan cheese contains animal rennet, so this recipe is not 100% vegetarian. Replace the cheese with an old or matured cheese with vegetarian rennet or try a vegan cheese.
risotto balls arancini

Source: Leukerecepten by leukerecepten-nl.
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