BAKED RISOTTO BALLS
Risotto balls, also known as Arancini, are typically fried, but this baked version is just as delicious. Making a risotto, rolling and breading the balls, then baking them is a time-consuming task, but we think you’ll find that these appetizers are well worth the effort. This recipe makes a big batch and is suitable for freezing if you don’t want to bake them all at once.
Yield: Makes 70.
July 02, 2019
- 4 cups vegetable broth
- 2 tbsp extra-virgin olive oil
- 1/2 cup finely chopped onion
- 2 cups arborio rice
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup mascarpone
- 1 tbsp chopped fresh oregano or 1 tsp dried oregano, crumbled
- 1 tbsp fresh lemon juice
- 1 tsp salt
- 1/2 cup all-purpose flour
- 3 large eggs
- 2 cups panko (Japanese-style bread crumbs)
- Lemon Tarragon Mayonnaise*
- Heat broth to simmering; keep warm.
- To prepare risotto, heat oil in a large non-stick frypan over medium heat. Add onion and sauté for 3 minutes. Add rice and stir to combine. Add 1 cup hot broth; cook, stirring frequently, until almost all of liquid is absorbed.
- Add remaining 3 cups hot broth, 1 cup at a time, cooking and stirring constantly until rice is tender and most of liquid is absorbed, about 18 - 20 minutes.
- Remove from heat. Add Parmesan cheese, mascarpone, oregano, lemon juice and salt, stirring until Parmesan cheese is melted.
- Spread risotto in a parchment paper-lined rimmed baking sheet; cool. Meanwhile, place flour in a shallow bowl, beat together eggs in a second shallow bowl and place panko in a third shallow bowl. When risotto is cool enough to handle, shape risotto into 1 inch balls. Roll each ball in flour, beaten eggs and then panko. Balls may be prepared to this point and frozen for up to 1 month. If freezing, layer balls with wax paper in an airtight container. Do not thaw before baking.
- Preheat oven to 425°F, then bake balls in non-stick foil-lined rimmed baking sheets until golden brown and heated through, about 25 - 30 minutes if fresh and 30 - 35 minutes if frozen.
- Serve with Lemon Tarragon Mayonnaise.
88 calories, 3.1 g fat, 2.4 g protein, 12.5 g carbohydrate, 0.5 g fibre, 203 mg sodium
*Ingredient not included in nutritional analysis.
- 1 cup mayonnaise
- 3 tbsp fresh lemon juice
- 2 tbsp chopped fresh tarragon
- 1 tbsp grated lemon peel
- 1/4 tsp granulated sugar
- 1/8 tsp freshly ground pepper
Yield: Makes about 1 cup.
- Combine all ingredients in a bowl until blended.
- Transfer to serving dish.
101 calories, 11 g fat, 0.2 g protein, 0.9 g carbohydrate, 0.1 g fibre, 96 mg sodium