Risotto balls – Arancini

Ingredients for 4 servings:

• 250 g risotto rice
• 1 onion(s)
• 1 garlic clove(s)
• 250 ml dry white wine
• 500 ml vegetable stock, more if necessary
• some oil for frying
• 100 g dried tomatoes
• 30 g parsley
• 125 g mozzarella, grated
• 125 g Parmesan, grated
• salt and pepper
• 2 liters of frying oil, approx.
• some flour
• 2 eggs
• 200 g panko
• 10 g chives
• 2 cloves garlic
• 200 ml crème fraîche
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 20 minutes; Total time approx. 7 hours 5 minutes

The risotto is best prepared the day before you plan to eat the risotto balls. To do this, finely chop the onion and garlic. Sauté the onion in a saucepan for 2-3 minutes until translucent. Add the garlic during the last minute. Add the risotto rice and sauté briefly. Then deglaze with the white wine. Gradually add the stock if the risotto seems a bit dry. Stir constantly to prevent it from burning. The rice needs between 20 and 30 minutes; taste and adjust the temperature. Once the risotto is ready, set it aside and let it cool, preferably overnight or for a few hours, until completely cold. For the balls, finely chop the sun-dried tomatoes and parsley. Mix the risotto, sun-dried tomatoes, parsley, mozzarella, and Parmesan cheese and season with salt and pepper. Form the mixture into golf-ball-sized balls. Prepare the flour, beaten eggs, and breadcrumbs on separate plates. First, coat the balls in flour, then dip them in the egg, and finally, coat them in the breadcrumbs. Heat the oil in a large pan. Fry the balls until golden brown. Remove the balls and let them cool on kitchen paper. Remove the balls from the oil shortly before they reach the desired color, as they will continue to fry. For the dip, cut the chives into rolls. Crush the garlic. Mix the chives, garlic, and crème fraîche together and season with salt and pepper. The risotto balls contain approximately 832 kcal per serving.