In my New Year’s quest to try cooking new and interesting things, I made arancini for dinner last night. I’ve made risotto before, although not for a couple of years. But I’ve never tried these deep fried risotto balls. Quite frankly, deep frying terrifies me. But last night I got brave, and Adam helped me with the frying.
I used Emeril’s recipe, which was delicious but imperfect. We heated the oil to his suggested temperature, and the first balls burned almost right away.
And 2 minutes is not long enough to heat these through and melt the cheese inside (as witnessed in the photo at right). So we tweaked and finally got these good looking balls in the photo at left, which I served covered in my tomato sauce.