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Italian · Starter
Arancini
Risotto with fontina, cooled, rolled into balls, breaded in panko and fried until crisp. The inside stays soft and cheesy; dip in warm tomato sauce.
- YieldServes 4 · About 12 arancini
- Hands-on50 min
- Total1 h 36 min
- Difficulty
Ingredients
- 600 mlchicken stock, about 2½ cups
- 55 gunsalted butter, about ¼ cup
- 200 garborio rice, about 1 cup
- ½small white onion, grated
- 120 mlwhite wine, about ½ cup
- 55 gfontina cheese, grated, plus more for garnish
- to tastesalt and black pepper
- 3large eggs, beaten
- 150 gpanko bread crumbs, about 2½ cups
- to tastecanola oil, for frying, about 5 cm (2 inches) deep
- 240 mltomato sauce, warm, for serving
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