I had been wanting to make Arancini for quite a while but it was one of those things that seemed intimidating and I wasn’t sure whether it would be worth the time. First of all, you have to make Risotto, which is a pain in the rear to begin with, right? Instant Pot to the rescue on this one! Stirring? Fuhgetaboudit. Knowing that would make at least one step easier I decided to go for it.
Start out by making risotto. This is set it and forget it in the Instant Pot. For risotto, you will need Arborio rice. I added 2 of my homemade bone broth cubes for flavor and to add a velvety texture, but many recipes use chicken stock. I also added Minor’s Chicken Base for the umami and salt content. This is a great tool to have in your arsenal.
Add the bone broth cubes and enough liquid to equal 4 1/2 cups liquid, plus a tablespoon chicken base, 4 cloves crushed garlic, and 4 tablespoons of butter to the Instant Pot. I am currently using the Instant Pot Max, and I love it. The Max pressure is amazing and the automated release feature is absolutely amazing when you’re trying to multi-task.
Set the Instant Pot to max pressure for 6 minutes, or high pressure for 7, and quick release. Check for done-ness and add time or more liquid if necessary. Stir in Parmesan cheese.
At this point you want to place it in the refrigerator at least overnight (and I had mine in there for almost a week, it was still perfect). After refrigerating, allow the risotto to warm to room temperature until workable.
Then the fun begins. Get your Arancini maker. And start stuffing.
Then get your plunger-thingy (I’m sure there’s a technical term for this, but I do not know it) and plunge.
Place your desired filling in the center (I used mozzarella cheese and a couple of spicy pepperonis). And fill the divot on top with more risotto.
And there you have it. I was really worried that it would be more difficult, but nope! Super easy.
Then you take your arancini wannabe and dredge in flour, egg, and breadcrumbs.
And fry in oil that has been preheated to 350 degrees until nice and browned. I use duck fat for the frying, it’s amazingly flavorful. (and if you’ve never had duck fat fries…OMG)
When they look like this, the cheese should be melted.
Then make a sauce. This was just a quickie with some crushed tomatoes, Italian seasonings, garlic, crushed red pepper, and Minor’s beef base (again for the salt and the umami). I warmed it in the microwave to soften the spices.
And serve with your Arancini. This was a HUGE hit with the family.
Arancini
Equipment
- Instant Pot
Ingredients
For the Risotto
- 1 pound Arborio rice
- 2 bone broth cubes plus enough water to equal 4 ½ cups liquid
- 1 tablespoon chicken base
- 4 cloves garlic minced
- 4 tablespoons butter
- 1 cup shredded parmesan
For the red sauce
- 14 ounces crushed tomatoes
- 1 tablespoon Italian seasoning
- ¼ teaspoon crushed red pepper
- 2 teaspoons beef base
For the Arancini
- 1 recipe Risotto
- 1 cup flour
- 1 cup seasoned breadcrumbs
- 3 eggs
- Mozzarella cheese
- Spicy pepperoni
Instructions
For the Risotto
- Add Arborio rice to the Instant Pot with the liquid, garlic, chicken base and butter. Set the Instant Pot on Max for 6 minutes or high for 7. Quick release and stir in Parmesan cheese. Chill at least overnight.
For the red sauce
- Combine ingredients and either warm on stove to soften spices or microwave on low for several minutes to melt the base and soften the spices.
For the Arancini
- Allow Risotto to warm enough to work with. Fill Arancini mold to top with Risotto. Plunge to make your divot. Add a cube of mozzarella cheese and several pepperonis, then fill the divot and pack down. Dredge in flour, eggs (beaten) and bread crumbs and fry in preheated 350 degree Fahrenheit oil until golden brown. Serve with sauce.
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