I made the risotto the night before. This helps in two ways. First, when entertaining, anything I can do in advance is a huge plus, and the risotto also forms more easily around the mozzarella center when it has had time to set. I also choose to make these as a vegetarian, gluten free appetizer, but you can certainly use regular chicken stock, bread crumbs, and feel free to incorporate some prosciutto if you desire!

Day 1:

Risotto Ingredients

• 1 1/2 Cups Arborio Rice
• 4 cups Non-Chicken Stock (for non-vegetarians, feel free to use regular chicken stock
• 1/2 cup dry white wine (I used an inexpensive New Zealand Sauvignon Blanc)
• 1 medium shallot
• 3 tablespoons whole butter (divided)
• 1 tablespoon vegetable oil
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped Italian parsley
• Kosher salt to pinch

Steps:

Heat the stock in a medium saucepan. You want to the stock warm but not boiling, start at medium til hot, but lower to a simmer.

In a  large, heavy bottomed saucepan, the the oil and 1 tablespoon of butter over medium heat. Once melted, add the shallot and sauce for 2-3 minutes until translucent.

Add the rice to the pot and stir with a wooden spoon to coat the grains with the butter. Saute for just another minute, but don’t let the rice get brown.

Add the wine and cook while stirring, until the liquid is absorbed.

Add the ladle of stock to the rice and stir until the liquid is absorbed. When the rice appears almost, dry, add another ladle of stock stirring constantly (to prevent scorching). Keep repeating this process adding one ladle at a time for about 20 to 30 minutes until the grains are tender but still firm to the bite, without being crunchy.

When you feel the risotto is cooked, add the remaining 2 tablespoons of butter, the Parmesan cheese and the Italian parsley. Season to taste with kosher salt.

Let the risotto cool and place, in a covered container, in the refrigerator over night.

Day 2:

Ingredients:

• Pre-made risotto
• 3 eggs, beaten
• 1 cup Gluten Free Bread Crumbs (I used Aleia’s Original Real Panko Breadcrumbs
• Fresh Mozzarella cut into cubes
• Vegetable oil for frying
• Tomato Sauce and basil for plating

Take a scoop of the risotto, place a cube of the mozzarella in the middle, and wrap the risotto around it forming it into a ball.

Place the ball and roll in the egg, let excess drip off. Then roll in the breadcrumbs. Continue until you’ve used up your risotto.

At this point, you can place on a tray with parchment paper and cover with plastic wrap and refrigerate until you are ready to fry.

When you are ready to fry, make sure you have heated your tomato sauce separately. Bring about 3 inches of oil in a large heavy bottom sauce pan. You want to bring your oil up to about 350 degrees. Drop your risotto balls into the oil. They should be cooking evenly and not too hot to where they burn. Give them a chance to cook, but check regularly, when you see them golden brown, take them out with a slotted spoon, and soak up the excess oil.

Serve your arancini ball on a base of heated tomato sauce and basil for presentation. The mozzarella will be ooey, gooey, delicious.

Buon Appetito!