Sicilian Arancine (Fried Risotto Balls)

I've been staring at the jar of Arborio rice I bought and while back and wondered what other recipes I can do with it. While googleing some ideas, I came upon one that caught my attention. FRIED RISOTTO BALLS.

After reading the recipe, and seeing a lot of steps, I kinda chickened out, but the words fried and risotto kept ringing in my ears. It was, afterall, a quiet Saturday at home. Hubby is at work and the little one is at my grandmother's.

After a quick check of what I needed, I was off to the market.

Ingredients:

5-6 cups chicken broth (1 32 ounce box)
bijol for color (I went addind teeny bits until it got a creamy color)
1 tablespoon olive oil
2 tablespoons butter
1/2 small onion, diced
2 cups Arborio
2 tablespoons grated cheese Parmigianno Reggiano cheese
2-3 egg whites
2 cups panko (I used Italian style, but next time will use regular)
1 egg, beaten

FILLINGS:
- thick meat sauce
-cheese of you choice


The Rice:

You are going to need 2 pans. A deep pan for the risotto and a smaller one to keep the broth warm.

Start warming the broth on the bruner right next to where you will ba making the risotto.

In the deep pan, start warming the olive oil and the butter. Add in the onion and cook for a few minutes on low heat. Add a pinch of salt.

Raise the heat and add the rice. Cook for a few minutes until rice gets a darker white shade.

Add 3 ladlefuls of broth and turn down your heat enough for it to simmer, not boil.

Add bijol (in tiny amounts)and cheese and stir.

When the risotto has absorbed all liquid, add a few more ladlefuls.

Continue stirring and adding broth until rice is tender. Let cool.

Making the balls

Line a baking sheet with wax or parchment paper.

In 3 seperate bowls put the bread crums/panko, beaten egg whites, and the filling of choice.

Mix 1 whole beaten egg in the cooled risotto and mix well.

Using a spoon get, mound a spoonfull of risotto into the palm of you hand. Using the same spoon, make a indentation in the middle, and place filling inside. Mine came out a little creamy, but it still worked.

Add some risotto over it to cover filling. Roll into a ball.

Dip in egg whites, then into the bread crumbs, and place on wax paper.

When they are complete place in fridge for 30 minutes to firm up.

The Frying:

Fill a pan with enough oil to cover the risotto balls halfway. When the oil gets hot, place a couple of the balls in the oil. Turn them over occasionally to make sure they don't burn.

Remove and place in a dish lined with paper towels.

QUICK TIPS:

- DO NOT add more than a pinch of salt to the risotto (I didn't follow the recipe and found it a bit over salty at the end)

-I used panko with Italian seasoning and didnt like the flavor. Perhaps this is what made them oversalty.

-If you fry the balls in oil that is too hot, they will brown outside before they cook inside. If this happens, place them in the over for 10-15 minutes on 325 degrees. (See left)

- You can serve this with a nice dipping sauce. I used a bit of thick meat sauce.

Perfection!

These are the cheese filled ones.