We all know how amazing Thermomix risotto is... and so it only makes sense to turn one of those delicious risottos into yummy little arancini balls.
When I make my arancini balls, I like to use a really basic risotto recipe. In fact, I virtually always use this one. I love that it's got a really simple lemony base, and because all of the yummy things get added to the top, you end up with the perfect risotto for arancini balls. If you're using a risotto that has lots of vegetables, chicken, bacon etc in it, just make sure that the chunks aren't too big or you'll have trouble getting your arancini balls to stick together properly. A really basic risotto is the perfect base for arancini balls.
It's also best to prepare your risotto the day before you need it, and leave it in the fridge overnight to firm up. You want a thick, firm risotto. Roll the risotto mixture around a small chunk of mozzarella cheese (which will give you that awesome stretchy cheesy filling), add some panko crumbs and bake in the oven until golden and crispy.
I like to cook my arancini balls in a mini-muffin tin as it helps them to keep their shape. Mind you, because these arancini balls are oven-baked, they will slightly lose their perfect roundness (but I'd much prefer slightly odd-shaped balls than having to fry them!).
Enjoy!
xx
Thermomix Arancini Balls
Equipment
- Thermomix
- Oven
Ingredients
- 3 cups leftover risotto
- 1 egg
- ¼-1/2 cup breadcrumbs
- 100 g mozzarella cheese (cut into 1.5 cm pieces)
- 2 cups panko crumbs
- 4 tbs olive oil
- tomato relish , to serve
Instructions
- Preheat oven to 180 degrees celsius.
- Place leftover risotto into a bowl (it's best if it's been left overnight in the fridge), add the egg and breadcrumbs and mix to combine.
- Add more breadcrumbs if your mixture is too soft (it needs to be quite hard so that the balls keep their shape).
- Return the mixture to the fridge for 30 minutes.
- Place the panko crumbs into a bowl and use your fingers to mix through the olive oil, so that the crumbs are completely coated.
- Roll 2 tablespoon-sized scoops of risotto mixture, flatten out and place a cube of mozzarella cheese in the centre. Roll back into a ball to completely enclose the cheese.
- Place into the bowl of panko crumbs and cover completely.
- Place each of the balls into the hole of a greased mini-muffin tin.
- Bake for 30 minutes or until golden.
- Serve with tomato relish.
Nutrition
Alana Collins says
Has anyone cooked these in an air fryer?
Sharon says
I make home made bread crumbs in my thermie with left over bread, I then roll my aranchini balls in it then place on tray and freeze.
I then remove from freezer and defrost when I want them and heat in oven so u are only heating once.
kasane says
Would you be able to reheat these if made in the morning and reheat in the afternoon for a function?
Lucy Mathieson says
Hi Kasane, if they had completely cooled you could (you just need to make sure they're totally cold before reheating to avoid any food contamination issues). If you were making them ahead of time, I'd actually make them a few days before, freeze them and then reheat.
Michelle Jarrett says
Just served this to my family. Wow! Everyone loved them.Easy to make and super tasty.
Lucy Mathieson says
Fantastic!
Stacey says
Hi, this is probably a silly question but could you freeze these? Looking for lunch snacks I can freeze. Thanks
Lucy Mathieson says
Hi Stacey, I personally wouldn't (only because you're using cold leftover risotto... generally from the night before and then cooking it again in the balls... and then freezing it... and then cooking it again).