Arancini - Quick Fried Risotto Balls

Step 1

Turn the Instant Pot (pressure cooker) on saute mode and add the oil to heat up.  When hot, add the onion and garlic.  Cook until the onions are soft.  Remove the garlic and discard.

Step 2

id=”instruction-step-2″> Add the Terrigena Italy risotto.  Mix well and let cook for one minute, toasting up the risotto and incorporating the flavors of the onion and the risotto.  Continue to mix.  Add the wine and cook for 2-3 minutes, until you can no longer smell the alcohol.  Next add the chicken broth.  Give everything a good stir and cancel saute mode.  Put the lid on the pressure cooker, lock it, and set to Pressure Cook for 8 minutes.  See Step 7 if you need to make a quick tomato dipping sauce.  If you have leftover marinara in your fridge for dipping, you can heat later.  Otherwise, you will need to make the tomato sauce now!

Step 3

on-step-3″> When the 8 minutes is up, do a Natural Release.  When you hear that the pressure has fully released, carefully remove the cover.  Add the cheese and butter and stir.  Remove from the Instant Pot and transfer to a large bowl.

Step 4

ep-4″> Grab a plate.  Pour enough vegetable oil to deep fry the arancini.  Heat over medium high heat.  In the risotto bowl, add the egg, Pecorino Romano, and 1/4 cup of the breadcrumbs.  Mix well.

Step 5

> Put the remaining breadcrumbs in another small bowl.  Ok, now take approximately 2 tablespoons worth of the mixture and form into a ball.  Push a piece of the cheese into the middle of the ball and cover back up well.  Reshape if necessary.  Roll it around in the breadcrumbs and place on the plate.  Repeat will the rest of the risotto.

Step 6

hen the oil is hot, add a batch of arancini, ensuring that you are not crowding them.  Cook until golden brown on the outside, about 4 minutes.  Using a slotted spoon, remove the risotto balls to a paper towel lined plate.  Sprinkle with salt.  Repeat for all arancini. This

Step 7

s not really a step, so much as it is a how to for the tomato sauce.  It’s best if you have some leftover sauce in the fridge.  If not, this is a fast way to make one.  Take all of the sauce ingredients and put them in a medium sized pot.  Stir well and cook over medium to medium high heat.  Stir frequently, breaking up the tomatoes as you go.  Turn down the heat to medium low when the tomatoes are soft.  Let cook until the arancini is done.  Transfer to a small dish for dipping. When the sauce

Step 8

and arancini are done, transfer to serving dishes.  Sprinkle the arancini with a little more cheese if desired.  As Terrigena says, La Dolce Vita!