Heat some canola oil in a medium-size pot over medium heat to 350°.
Take about 3-4 tablespoons of cold risotto in your hand and flatten it out a bit.
Next, add about 3-4 chunks of cheese and 8-10 peas.
Take another 2-3 tablespoons of cold risotto and cover the cheese and peas and then form into a ball using both hands. Repeat until all of the ingredients have been used.
In a medium-size pan mix together the flour, salt, and pepper and set aside. In a separate medium-size pan mix together the whisked eggs, salt, and pepper and set aside. In another separate medium-size pan mix together the breadcrumbs, salt, and pepper and set aside.
To bread, the arancini, place one of the balls into the seasoned flour and move around until completely coated.
Next, add it to the seasoned egg mixture and dredge until coated. Lastly, add it to the seasoned breadcrumbs and move around until the arancini ball is completely coated in breadcrumbs. Set aside and repeat until all the arancini balls have been breaded.
Place a few of the arancini balls into the hot oil and cook for 6-8 minutes or until golden brown and the cheese has melted in the center. Cook in batches so they don’t clump together and drain on a paper towel.
Serve alongside Pomodoro sauce.
You can absolutely stuff the risotto balls with whatever you’d like, I did fontina and peas and served a tomato sauce alongside.
Originally arancini had saffron in it, which you will still sometimes find in certain arancini recipes.
it’s a good idea to wet your hands ahead of time since risotto is sticky and this well help release it with ease.
It’s important to season each breading procedure.
How to Reheat: Place them on a sheet tray lined with parchment paper and cover with foil. Bake at 350° for 10 minutes, remove the foil and bake for 10 more minutes. Serve.
How to Store: Store the arancini sauce chilled and covered in the refrigerator for up to 4 days. Arancini balls freeze well and will hold in the freezer covered for up to 2 months. See reheating instructions above.