Super Cheese Picnic

Super cool picnic dish centered around cheese and risotto rice into a ball super fun and easy to make, although its a lot of carbs its looks super yummy. Here is the super cool recipe.

Arancini are delicious deep-fried rice balls, typically made with leftover risotto, stuffed with a filling (often including cheese), coated in breadcrumbs, and fried until golden and crispy. Here’s a classic recipe:  

For the Risotto Base:

• 3 cups cooked and cooled risotto (saffron risotto is traditional, but any creamy risotto will work)
• 1 large egg, beaten
• ½ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley (optional)
• Salt and pepper to taste

For the Filling (Classic Ragu and Mozzarella):

• 1 tablespoon olive oil
• ¼ cup finely chopped onion
• ½ cup ground beef
• ¼ cup tomato sauce
• 2 tablespoons frozen peas, thawed
• 4 ounces mozzarella cheese, cut into ½-inch cubes

For the Coating:

• 1 cup all-purpose flour  
• 2 large eggs, beaten
• 1 ½ cups breadcrumbs (panko or fine Italian breadcrumbs work well)
• Vegetable oil, for frying  

1. Prepare the Risotto Mixture:

• In a large bowl, gently combine the cooled risotto, beaten egg, Parmesan cheese, and parsley (if using). Season with salt and pepper to taste. Be careful not to overmix.

2. Make the Filling (if using Ragu):

• Heat olive oil in a small skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
• Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.  
• Stir in the tomato sauce and peas. Season with salt and pepper. Simmer for 5-10 minutes until slightly thickened. Let the filling cool slightly before assembling the arancini.

3. Assemble the Arancini:

• Have a small bowl of water handy to keep your hands moist – this prevents the risotto from sticking.  
• Take about ¼ cup of the risotto mixture in your palm and flatten it slightly to create a well.
• Place a cube of mozzarella (and a spoonful of the cooled ragu mixture, if using) in the center of the risotto.  
• Gently bring the edges of the risotto together to enclose the filling completely, forming a ball or cone shape (traditional in eastern Sicily). Press gently to seal.  
• Place the formed arancini on a baking sheet lined with parchment paper.

4. Bread the Arancini:

• Set up a breading station with three shallow dishes. Place the flour in the first dish, the beaten eggs in the second, and the breadcrumbs in the third.  
• One at a time, roll each arancino in the flour, making sure it’s fully coated. Shake off any excess flour.
• Next, dip the floured arancino into the beaten eggs, ensuring it’s evenly coated. Let any excess egg drip off.
• Finally, roll the egg-coated arancino in the breadcrumbs, pressing gently to make sure they adhere well on all sides.
• Place the breaded arancini back on the prepared baking sheet. At this point, you can refrigerate them for at least 30 minutes to help them hold their shape during frying.

5. Fry the Arancini:

• Pour about 2-3 inches of vegetable oil into a deep pot or Dutch oven. Heat the oil over medium-high heat to about 350°F (175°C). You can test the oil by dropping a breadcrumb in; it should sizzle immediately and turn golden brown within seconds.
• Carefully add the arancini to the hot oil in batches, being careful not to overcrowd the pot (usually 3-4 at a time, depending on the size of your pot).
• Fry for 5-7 minutes per batch, turning them occasionally to ensure they are golden brown and crispy on all sides. The cheese inside should be melted and gooey.  
• Remove the fried arancini with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.  

6. Serve:

• Let the arancini cool slightly before serving. They are delicious on their own or with a side of warm marinara sauce for dipping.

Possible Filling Variations:

Get creative with your fillings! Here are a few ideas:

• Ham and Cheese: Diced cooked ham and your favorite melting cheese (Fontina, Provolone).
• Spinach and Ricotta: Sautéed spinach mixed with ricotta cheese, Parmesan, and nutmeg.
• Mushroom and Truffle: Sautéed mushrooms with a touch of truffle oil and mozzarella.
• Pistachio and Shrimp: Ground pistachios with small cooked shrimp and a creamy sauce.
• Eggplant (alla Norma): Small pieces of fried eggplant with tomato sauce, ricotta salata, and basil.

Super yummy rice picnic dish!