Ingredients
- To Make the Risotto:
- 1 tablespoon olive oil
- 2 shallots, finely diced
- ½ teaspoon kosher salt
- 2 cloves garlic, minced
- 1 tablespoon unsalted butter
- 2 medium zucchini, finely diced
- 1 teaspoon fresh thyme leaves
- 1 cup Arborio rice
- 3 cups vegetable broth
- ½ cup freshly grated Parmesan cheese
- ¼ cup fresh goat cheese
- To Make the Arancini:
- ½ cup fresh goat cheese
- 1 large egg
- 1 cup all-purpose flour
- 1 cup breadcrumbs
- ⅓ cup grated Parmesan cheese
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Vegetable oil, for frying
Instructions
- To Make the Risotto:
- Sauté the veggies: In a large, heavy-bottomed skillet, heat the olive oil over medium-high heat. Add the shallots, season with salt, and sauté until translucent. Add the garlic and sauté for 15 seconds or until fragrant. Add the butter, then the zucchini. Sauté until tender and browned, about 2-3 minutes.
- Toast the rice: Add the Arborio rice to the pan and cook for 1 minute, stirring constantly to toast the rice.
- Cook the rice: Turn the heat to medium-low. Add ½ cup of the vegetable broth and cook until absorbed, stirring occasionally. Repeat this process until all the broth is absorbed. If the rice is not fully cooked, add more broth or water, ½ cup at a time, until the rice is tender.
- Finish the rice: Remove from heat and stir in the Parmesan and goat cheese. Let the rice cool to room temperature. You can refrigerate it for up to 2 days if not ready to proceed.
- To Make the Arancini:
- Form the arancini: Once the rice is cooled, scoop a portion into your hands and shape it into a ball, making a small indentation to add a little goat cheese in the center. Form the rice into a ball around the cheese.
- Prepare the breading: In one bowl, beat the egg. In another, mix the flour, breadcrumbs, grated Parmesan, salt, and pepper.
- Coat the arancini: Dip each rice ball into the flour mixture, then into the egg, and back into the breadcrumb mixture, coating well.
- Fry the arancini: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the arancini in batches, turning until golden and crispy, about 3-4 minutes per batch.
- Serve: Drain the fried arancini on paper towels and serve hot.
Notes
- You can experiment with other cheese fillings, such as mozzarella or cheddar, for different flavor combinations.
- If the risotto is too wet to form into balls, refrigerate it for 30 minutes to help it firm up.
- Serve with marinara or a creamy dipping sauce for extra flavor.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 3 arancini
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg
