Arincini Di Riso- Part 1

This recipe is my absolute favorite and when I make the “risotto balls” they don’t last long!  I got it from a college friend from one of her cookbooks (I don’t know which one, sorry).

This is “Part 1” because the base for the Arancini Di Riso is risotto, so you’ve got to start here if you want to get there!

I make the first part of this and eat it for dinner sometimes with a little lemon juice added.  Yum!


For Risotto:

4 cups chicken stock (I use low-sodium)

1 and 1/2 cups aborrio rice

3/4 cup chopped onion (from one onion)

1/2 cup parmesan cheese

3 tblsp butter

dash of salt and pepper

For Arancini Di Rosi:

1/2 cup parmesan cheese

2 large eggs

1/2 cup breadcrumbs

Simmer 4 cups of chicken broth on back burner and melt 2 tblsp butter in bottom of sauce pan.

When butter is melted, add 3/4 cup chopped onion and sautee for 3-5 minutes.

Add 1 and 1/2 cups aborrio rice.

Mix with sautéed onion.

Add simmering chicken broth, 1/2 cup at a time, constantly stirring, until dissolved.

When all chicken stock had been dissolved, and mixture is creamy, add in the last tblsp of butter and 1/2 cup parmesan cheese.  Mix.


If you are going all out, follow the next few steps to prepare for the Risotto Balls!

To hot mixture, add another 1/2 cup of parmesan cheese and 1/2 cup breadcrumbs.

Then add two eggs and mix well!

Place hot mixture into a bowl and refrigerate!

I will be finishing up this recipe on Sunday morning so stay tuned for the rest!

Enjoy your evening!



One thought on “Arincini Di Riso- Part 1

  1. Pingback: A Run and a Recap « Want.Believe.Achieve

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