Arancini (Stuffed Fried Rice Balls)

Ingredients

For the Meat Filling

1 tablespoon olive oil
2 shallots, finely chopped
2 cloves garlic, minced
1/2 pound ground beef, lean
2 tablespoons tomato paste
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, freshly ground, or to taste

For the Arancini

4 cups cooked risotto, chilled, seasoned with herbs (e.g., parsley, basil)
6 ounces Fontina cheese, cut into 1/2-inch cubes
2 cups plain breadcrumbs, seasoned with salt and pepper
2 large eggs, beaten
1/2 cup all-purpose flour
4 cups vegetable oil, for deep frying, or as needed

For Serving

2 cups marinara sauce, warmed
1/4 cup Parmesan cheese, grated, for garnish

Instructions

1
Heat olive oil in a large skillet over medium heat. Add chopped shallots and minced garlic. Sauté until softened and aromatic, about 3-5 minutes.
⏱️ 5 min
2
Add ground beef to the skillet. Break it up with a spoon and cook until browned thoroughly, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min
3
Stir in tomato paste, salt, and black pepper. Cook for another 2-3 minutes, allowing the tomato paste to deepen in color and flavor. Remove from heat and let cool slightly.
⏱️ 3 min
4
Set up a breading station: Place flour in one shallow dish, beaten eggs in a second, and seasoned breadcrumbs in a third.
⏱️ 5 min
5
To assemble the arancini, take about 1/4 cup of the chilled risotto mixture and flatten it in the palm of your hand. Place a cube of Fontina cheese in the center, followed by about 1 tablespoon of the cooled meat filling.
⏱️ 15 min
6
Carefully mold the risotto around the cheese and meat filling, forming a compact ball about 2 inches in diameter. Ensure the filling is completely enclosed.
⏱️ 15 min
7
Roll each arancini ball first in the flour, then dip in the beaten egg, allowing excess to drip off, and finally coat thoroughly in the seasoned breadcrumbs. Place the breaded arancini on a baking sheet.
⏱️ 10 min
8
In a large, heavy-bottomed pot or Dutch oven, heat vegetable oil to 350-355°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 352
9
Carefully lower 3-4 arancini balls into the hot oil, being careful not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until golden brown and crispy on all sides.
⏱️ 15 min•🌡️ 352
10
Remove fried arancini with a slotted spoon and place them on a wire rack set over paper towels to drain excess oil. Repeat with remaining arancini.
⏱️ 5 min
11
Serve the hot arancini immediately on a bed of warm marinara sauce, garnished with grated Parmesan cheese.
⏱️ 2 min