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Homemade Arancini with Peas and Fontina Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 13 reviews

Delicious homemade arancini—crispy fried risotto balls stuffed with gooey fontina cheese and sweet peas, perfectly breaded and served with a tangy Pomodoro sauce. A comforting Italian appetizer or snack that’s crispy on the outside and creamy inside.

  • Total Time: 45 minutes
  • Yield: 16 servings

Ingredients

Arancini

  • 4 cups pre-made chilled risotto
  • 4 ounces fontina cheese, cut into small ½” chunks
  • ¾ cup thawed peas
  • 1 cup all-purpose flour
  • 3 large eggs, whisked
  • 2 cups breadcrumbs
  • Sea salt and freshly ground black pepper, to taste
  • Oil for frying (vegetable or canola oil)

Sauce

  • 2 cups Pomodoro sauce

Instructions

  1. Heat the oil: Pour enough oil into a medium-sized pot so it is about ¼ full. Heat it over medium heat until it reaches 350°F, suitable for deep frying.
  2. Form base layer of arancini: Take about 3-4 tablespoons of cold risotto in your hand and flatten it slightly to form the base.
  3. Add filling: Place 3-4 chunks of fontina cheese and 8-10 thawed peas onto the flattened risotto piece.
  4. Encase filling: Cover the cheese and peas with another 2-3 tablespoons of chilled risotto, then use both hands to carefully shape it into a compact ball. Repeat this process for all risotto and filling.
  5. Prepare breading stations: In separate shallow wide bowls or pie tins, mix salt and pepper into the flour, whisked eggs, and breadcrumbs.
  6. Coat in flour: Roll each arancini ball in the seasoned flour, making sure it is fully covered.
  7. Dip in eggs: Next, dip the floured arancini into the egg mixture until evenly coated.
  8. Coat with breadcrumbs: Finally, roll the egg-coated arancini balls in the seasoned breadcrumbs until completely covered. Set aside on a tray.
  9. Fry arancini: Fry a few balls at a time in the hot oil, taking care not to overcrowd the pot. Cook for 6-8 minutes until golden brown and the cheese inside is melted. Remove with a slotted spoon and drain on paper towels.
  10. Serve: Serve the crispy arancini hot alongside warmed Pomodoro sauce for dipping.

Notes

  • Make sure the risotto is well chilled and firm for easier shaping.
  • You can prepare the arancini balls ahead and refrigerate before frying.
  • Maintain oil temperature to ensure even frying and prevent sogginess.
  • Use a gentle hand when shaping to keep the filling intact.
  • Pomodoro sauce can be homemade or store-bought.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Italian

Find it online: https://monicarecipes.com/homemade-arancini-with-peas-and-fontina-cheese-recipe/