Giant Arancini Balls
Prep:  15 min + 15 min chill time (when using leftover risotto)
Cook:  15 min
Makes:  6 large arancini
Serves:  6
Average: 4.6 (20 votes)
Difficulty:
Cuisine:
Saved:
Italian
247
Recipe by: Perfect Italiano
Learn how to make these arancini by using leftover roast pumpkin risotto. Giant arancini are great for family dinners using leftovers
Credit: Whisk Media Group
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Play Video: Roast Pumpkin and Spinach Risotto
Giant Arancini Balls
Ingredients:
Giant Arancini Balls
Roast Pumpkin and Spinach Risotto
Method:
Giant Arancini Balls
  1. Line an oven tray with baking paper
  2. Combine the risotto, one of the eggs and ½ cup breadcrumbs in a bowl. For each Arancini, using damp hands, flatten ½ cup of risotto mixture in the palm of your hand. Place a heaped tablespoon of mozzarella at centre of risotto mixture, then shape to enclose mozzarella and form a ball. Repeat to make 6 arancini in total
  3. Whisk extra egg in a shallow bowl. Place remaining breadcrumbs on a large flat plate. Place flour in a shallow bowl. Coat arancini in flour, shake off any excess. Dip arancini in egg, then roll in breadcrumbs to coat. Place on the prepared tray. Refrigerate for 15 minutes
  4. Heat the olive oil in a large saucepan to high heat. In 3 batches, deep fry the arancini for 2 - 3 minutes or until golden brown, reheating the oil between batches
  5. Serve the arancini scattered with the finely grated parmesan
Roast Pumpkin and Spinach Risotto
  1. NOTE: If making risotto for this recipe, please allow for extra 15 min prep time and 50 mins cooking time plus cooling time. This risotto makes 4 servings.
  2. Preheat oven to 200°C / 180°C fan forced. Place pumpkin on an oven tray and drizzle with one tablespoon of olive oil. Toss to coat and roast for 20 minutes or until golden brown
  3. Heat oil in a large pan and cook onion until soft. Add rice and cook for a few minutes or until it becomes glassy. Add a cup of the hot stock to the rice and stir until absorbed. Add the stock half a cup at a time, allowing the stock to be absorbed while mixing before adding more stock. Continue doing this until the rice is cooked (it should be firm to the bite)
  4. Stir in the pumpkin. Add the butter and parmesan and stir through until melted. Season to taste and remove from heat
  5. Stir in the spinach and serve topped with extra parmesan, as desired
Perfect Italiano Parmesan Traditional Block
Perfect Italiano Mozzarella
Shop Online
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.