Baked Risotto Balls (Arancini Di Roso)

Photo: Baked Risotto Balls (Arancini Di Roso)
Since risotto is usually a laborious process, why not make the most of it by making a lot. You can eat it for leftovers or use it to make these popular Italian favorites. You can also make the balls ahead of time without baking them, freeze them and bake them when you’re ready. Cooked Arancini will keep in the refrigerator for 2-3 days cooked or you can keep them unbaked in the freezer for about a month. Allow them to come to room temperature before baking.
Yield
Yields: 40-50 small risotto balls
Ingredients
  • 2-3 cups leftover and refrigerated risotto
  • 2-3 teaspoons Italian seasonings
  • 2 Tablespoons sun-dried tomatoes, minced
  • 4-5 ounces of cheese or vegan cheese, cut into ½” cubes
  • 1 cup breadcrumbs, gluten free breadcrumbs or chickpea crumbs
  • Sliced basil leaves, for garnish
  • Marinara sauce, for garnish
Instructions
  1. Preheat oven to 400°. Line a baking sheet with parchment paper.
  2. In a large bowl, mix together risotto, seasonings and sun-dried tomatoes.
  3. Scoop about 1 Tablespoons worth of risotto mixture into moistened hands and flatten. Put a cheese cube in the center. Form the risotto into a ball around cheese cube – making sure that the cheese is completely covered. Set aside onto a plate and continue rolling until all of the risotto has been used.
  4. Pour breadcrumbs into a small bowl or plate.
  5. Roll completed balls in breadcrumbs until coated. Place on prepared baking sheet.
  6. Bake for 12-15 minutes. Remove from oven and let cool – the cheese center will be very hot.
  7. Serve with sliced basil on top and a side of marinara sauce to dip. Enjoy!