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Ricotta Filled Arancini

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I was so excited to throw Italian Family Dinner last Sunday night!

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The menu was filled with favorites like my Chickpea Mushroom Bruschetta, Pork and Beef Meatballs and these delicious Ricotta Filled Arancini (AKA risotto balls!)

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This dish is traditionally fried, but I decided  to make it a little bit healthier by baking the dish!

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I also filled the inside with a cheesy mixture of ricotta, mozzarella and fresh basil to give them a little extra something, then served them with a side of garlic aioli for dipping!

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Ingredients (arancini – serves 8)

  • 4 cups cooked risotto
  • 15 oz ricotta cheese
  • 1 cup mozzarella cheese
  • 1/2 cup parmesan cheese
  • 1/4 cup fresh basil (chopped)
  • 1 cup bread crumbs
  • 1 tbsp italian seasoning
  • 2 eggs
  • 1/2 cup milk

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Ingredients (garlic aioli)

  • 1 cup vegenaise
  • 6 cloves garlic
  • 1 tsp lemon juice
  • 1/4 tsp kosher salt
  • 1/2 tsp black pepper

Begin by preparing the risotto, I used my recipe for Sun Dried Tomato Mozzarella Risotto, and simply eliminated the tomatoes.

Next place the risotto in the refrigerator to cool. If you have leftover risotto, this is the perfect recipe for that!

Once the risotto is cooled, prepare the arancini-making-station by combining the ricotta, mozzarella, parmesan and basil in one small bowl.  In another bowl mix the bread crumbs and italian seasoning, then in another bowl whisk together the eggs and milk.

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Now begin to make the arancini by grabbing a large handful of risotto, then make a crevice in the middle to fill with the cheese mixture. Next, wrap the risotto around the cheese mixture then roll into the breadcrumbs. Next, roll in the egg/milk mixture, then back into the breadcrumbs.

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Place the arancini onto a baking sheet and repeat until all of the risotto is gone. This recipe should make 16 large risotto balls.

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Place in the oven at 400° for 30 minutes or until golden brown.

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Prepare the aioli by placing all of the ingredients in a blender and pulsing for 10-15 seconds or until all ingredients are combined well.

Serve with the arancini for a deliciously good time!

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If aioli is not your thing, try dipping these babies in my Chunky Marinara Sauce! Yum!

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A special thank you to one of my Oklahoma besties, Olivia, for driving down from LA for the day to help me roll risotto balls, drink wine and prepare a delicious dessert!

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Slice these babies open to reveal the scrumptious cheesy center!

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Now it’s time to dig in!

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♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Purchase gluten-free breadcrumbs or use gluten-free rice Chex cereal put through a food processor to form a fine crumb mixture.