My quest for Rescued Recipes this week led me back to my own Italian roots.  From my mother, born and raised in Venice, Italy, I learned how to prepare the quintessential one pot Italian wonder, Risotto. If you’re lucky enough to have left-over’s, you might try Arancini, delicious deep fried risotto rice balls with a melted cheese filling, a very popular street food of Sicily where my father’s side of the family is from. So from the canals of Venice to the southernmost “tip of the boot”, Sicily, I hope you enjoy two of my favorite family heirloom recipes that are without question, delicioso!

Watch my How to Video for Risotto here!

Print Recipe

Momma's Risotto

Votes: 0
Rating: 0
You:

Rate this recipe!

Servings

Ingredients

For Momma's Risotto:

• 1/4 cup butter divided, plus 2 additional tablespoons
• 1 large sweet yellow onion, minced
• 1 pint fresh mushrooms, sliced and then minced
• 2 cups uncooked Arborio or Carnaroli rice
• 2 1/2 quarts chicken stock, heated
• 1/2 cup fresh grated Parmesan cheese plus more for topping

For Papa’s Sicilian Arancini:

• 3 cups leftover cooked risotto
• 1/2 cup grated parmesan
• 2 tablespoons heavy whipping cream
• 2 tablespoons parsley, minced
• 1 large egg yolk
• 5 ounces mozzarella cheese, cubed
• 1 cup almond flour (for dredging)
• egg white (1 large egg whisked with 2 tablespoons cold milk or water)
• 1 cup bread crumbs
• vegetable oil for frying
• 2 cups tomato sauce

Servings Ingredients For Momma's Risotto: 1/4 cup butter divided, plus 2 additional tablespoons 1 large sweet yellow onion, minced 1 pint fresh mushrooms, sliced and then minced 2 cups uncooked Arborio or Carnaroli rice 2 1/2 quarts chicken stock, heated 1/2 cup fresh grated Parmesan cheese plus more for topping For Papa’s Sicilian Arancini: 3 cups leftover cooked risotto 1/2 cup grated parmesan 2 tablespoons heavy whipping cream 2 tablespoons parsley, minced 1 large egg yolk 5 ounces mozzarella cheese, cubed 1 cup almond flour (for dredging) egg white (1 large egg whisked with 2 tablespoons cold milk or water) 1 cup bread crumbs vegetable oil for frying 2 cups tomato sauce

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

For Momma's Risotto:

1. In a large saucepan melt ¼ cup butter. On high, heat brown mushrooms. Remove from pan and set aside. In the same pan, add 2 tablespoons butter and sauté onion until soft and translucent. Do not brown.) Add mushrooms back into pan. Add rice and stir until butter is absorbed. Add broth, a little at a time. Don’t let rice get too dry or sticky. Cook 30 to 35 minutes over low heat, stirring constantly. Add broth as needed. When done, just before serving, add ¼ cup butter. Mix well and add Parmesan cheese. Risotto should be creamy. Serve in shallow plate or bowl with more Parmesan on top. Serves 4.

For Papa’s Sicilian Arancini:

1. In a large bowl, mix together risotto, Parmesan, cream, parsley and egg yolk. Slice cheese into small cubes. Scoop up about 3 tablespoons of the risotto mixture and, with your hands, pack it firmly around a 3-4 cubes of cheese forming a ball, 2-3 inches in diameter. Repeat until risotto is used up. In three separate bowls, place the flour, egg wash, and breadcrumbs. Roll Arancini in the flour, dip in the egg wash, and roll in breadcrumbs. Chill balls about 2 hours before frying. Fill a pot with 3 inches of vegetable oil. Heat oil over medium-high heat until temperature reaches 375 degrees. Deep-fry Arancini one at a time until browned, about 1-2 minutes. Using a slotted spoon, transfer to paper towels to drain. When all are fried, bake at 400 degrees for about 10 minutes (for cheese to melt inside.) Spoon tomato sauce on a plate and place Arancini on top.

Share this Recipe