Bolognese Arancini Balls

Ingredients:

• For the Risotto:
  • 1 cup Arborio rice
  • 4 cups chicken or vegetable broth
  • 1 onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper (to taste)
• For the Filling:
  • 1 cup leftover Bolognese sauce (or cooked ground meat with tomato sauce)
  • 1/2 cup mozzarella cheese (cubed)
• For Coating:
  • 1 cup breadcrumbs
  • 2 eggs (beaten)
  • Flour (for dusting)
• For Frying:
  • Vegetable oil (for frying)

Essentials:

• Large pot
• Frying pan
• Mixing bowl
• Baking sheet
• Cooking thermometer (optional, for oil temperature)
• Spoon or scoop

Total Cost:

• Estimated total cost: $15-$20 (depending on prices and location)

Total Time:

• Total time: Approximately 2 hours
  • Preparation: 30 minutes
  • Cooking: 30 minutes (for risotto)
  • Assembly: 30 minutes
  • Frying: 30 minutes (may vary depending on batch size)

Cooking Guide:

1. Make the Risotto:
   • In a pot, heat the olive oil over medium heat.
   • Add the chopped onion and minced garlic. Sauté until soft.
   • Add the Arborio rice and cook, stirring for about 1-2 minutes.
   • Gradually add the warm broth, one ladle at a time, stirring frequently until absorbed. Continue until rice is creamy and cooked (about 18-20 minutes).
   • Remove from heat, stir in Parmesan cheese, and season with salt and pepper. Allow it to cool.
2. Prepare the Filling:
   • Take your leftover Bolognese sauce and mix in the cubed mozzarella cheese.
3. Form the Arancini:
   • Once the risotto has cooled, take a small handful and flatten it in your hand.
   • Place a spoonful of the Bolognese filling in the center and wrap the risotto around it. Shape it into a ball. Repeat with remaining mixture.
4. Coat the Balls:
   • Set up a breading station: Place flour in one dish, beaten eggs in another, and breadcrumbs in a third.
   • Roll each risotto ball in flour, then dip in egg, and finally coat in breadcrumbs.
5. Fry the Arancini:
   • Heat vegetable oil in a deep pan over medium heat (about 350°F or 175°C).
   • Fry the arancini in batches, until golden brown (about 3-4 minutes). Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
6. Serve:
   • Enjoy your Bolognese arancini balls warm, with marinara sauce or your favorite dipping sauce!

And that’s it! Happy cooking!