Remove from Favorites Add to Favorites Remove from Favorites Add to Favorites

Become a Member and get free shipping on your orders!

SIGN UP FOR 10% OFF ON YOUR FIRST ORDER

Photo Credit: Elizabeth Newman

Tricolore Arancini

30 MINPrep Time
45 MINCook Time
36Servings
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
You must be signed in to print this content
star

Tricolore Arancini

Servings

36

Prep Time

30 minutes

Cook Time

45 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Tricolore Arancini

Ingredients

    For The Arancini:

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 shallot (chopped)
  • 1 1/2 cups Arborio rice
  • 3/4 teaspoon kosher salt
  • 3/4 cup dry white wine
  • 3 1/2 cups low-sodium chicken broth
  • 1 1/2 cups freshly grated Parmesan cheese
  • 1/4 cup prepared pesto
  • 1/2 cup jarred marinara sauce
  • For Breading and Serving:

  • Vegetable oil (for frying)
  • 3/4 cup all-purpose flour
  • 3 large eggs (beaten)
  • 1 1/2 cups panko breadcrumbs
  • Jarred marinara sauce (for serving, optional)

Instructions

  1. This recipe originally appeared on Giada Entertains: Under the Stars Movie Night.
  2. For the arancini: Heat a Dutch oven over medium-high heat. Add the olive oil, butter and shallot and cook until the shallot is soft and fragrant, about 2 minutes. Add the rice and toast, stirring often to coat the rice in the flavored oil, for 2 more minutes. Season with the salt. Deglaze with the white wine and cook, stirring often, until almost entirely absorbed. Add a cup of the broth and cook, stirring constantly, until the liquid is nearly absorbed. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by the cup and stirring often, about 35 minutes total.
  3. Stir in the Parmesan cheese. Pour one-third of the risotto into a separate bowl and one-third into another bowl so you have 3 separate bases. To the risotto in one of the bowls, stir in the pesto. To the risotto in the pot, stir in the marinara. Refrigerate until completely cool.
  4. For the breading and serving: In a Dutch oven, heat 4 inches of oil to 350 degrees F on a deep-fry thermometer.
  5. Set up a breading station by placing the flour in one bowl, the eggs in another bowl and the breadcrumbs in a third bowl. Using a 1-ounce scoop, form the risotto into 1 1/2-inch balls. Roll them in the flour first, followed by the eggs and finishing with the breadcrumbs. Fry the arancini until golden brown and warmed through, about 3 minutes. Serve with marinara on the side for dipping, if desired.

Nutrition

Nutrition

Nutrition Serving Size
36
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
12 grams
Protein
4 grams
Fat
5 grams
Saturated Fat
2 grams
Cholestrol
21 milligrams
Sodium
142 milligrams
Fiber
1 grams
Facebook Instagram Pinterest Twitter YouTube Play Cart Email Mailing List Search Dairy Free Nut Free Gluten Free Vegan Vegetarian Delete Close Admin Star Badge Like Comment View More Right Arrow Left Arrow Down Arrow Food Submit Recipe Shop Video Entertaining Living Recipes Ask Giada Family Live Stream Pets Checkmark Lock Lock
vegetarian

0 comments

Please sign in or create an account to review or comment on recipes.