These Arancini Balls with Balsamic Vinegar Dip are the perfect crunchy, golden and cheesy way to use your leftover risotto. An Italian classic, with a delectable dipping sauce, featuring Platinum Label Balsamic Vinegar to give your dish extra flavour.
Ingredients for 4 people
- For the Arancini balls:
- 300 g leftover cooked risotto
- 50 g grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- 2 eggs
- 100 g mozzarella cheese, cut into small cubes
- Plain flour, for dusting
- 100g breadcrumbs
- Vegetable oil, for frying
- For the Balsamic Vinegar Dip:
- 50ml De Nigris Platinum Label Balsamic Vinegar
- 1 tbsp runny honey
- 1 garlic clove, minced
- 120ml extra-virgin olive oil
- Salt and pepper, to taste
For the recipe
In a large mixing bowl, mix together well the cooked risotto, grated Parmesan cheese, chopped parsley, one beaten egg. Take a small amount of the rice mixture in your hand and flatten it slightly. Place a small cube of mozzarella cheese in the center of the flattened rice. Use your hands to enclose the cheese and shape the rice into a ball. Repeat with the remaining rice mixture and mozzarella cheese. Beat remaining egg, then dust each rice ball with plain flour and brush with beaten egg. Spread the breadcrumbs on another plate and roll each rice ball in the breadcrumbs, coating evenly. Heat the vegetable oil in a deep frying pan. Carefully place the rice balls into the hot oil and fry for about 3 to 4 minutes, or until golden brown. Remove the arancini from the oil with a slotted spoon and place them onto kitchen paper to absorb any excess oil.
For the Balsamic Vinegar Dip, whisk together De Nigris Platinum Label Balsamic Vinegar, honey, minced garlic, and extra-virgin olive oil in a small bowl. Whisk the ingredients together until they are well combined. Season the dip with salt and pepper to taste. Serve the warm arancini balls with the Balsamic Vinegar Dip.