Fontina-Stuffed Arancini with Marinara

Delight in these Fontina-stuffed arancini, a beloved Italian appetizer. Creamy Fontina cheese meets crispy risotto, offering a harmonious balance of texture and flavor. These arancini are not only visually appealing but also tantalizingly tasty. Ideal for gatherings or a sophisticated snack, each bite delivers a satisfying crunch followed by a melt-in-your-mouth cheesy center.

Ingredients

• 2 cups arborio rice
• 4 cups chicken or vegetable broth
• 6 oz fontina cheese, cut into cubes
• 1 cup breadcrumbs
• 2 cups marinara sauce
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1/2 cup grated parmesan cheese
• 1/2 cup fresh parsley, chopped
• 1/2 cup vegetable oil

Instructions

1. In a saucepan, bring the broth to a simmer.
2. In a separate pan, heat oil, add the rice, and cook until translucent. Add the broth slowly, one ladle at a time, stirring until each ladleful is absorbed.
3. Remove from heat, incorporate the Parmesan and parsley, and allow to cool to a manageable temperature.
4. Form small rice balls, inserting a cube of Fontina cheese in the center of each. Ensure cheese is fully enclosed by the rice.
5. Coat each rice ball first in flour, then in beaten eggs, and finally in breadcrumbs, ensuring even coverage.
6. Heat oil in a deep skillet or fryer, and fry the arancini until they’re uniformly golden brown. Remove and let drain on paper towels.
7. Serve the arancini hot, accompanied by marinara sauce for dipping.

Keywords: Rice Balls, Fontina, Marinara, Fried, Italian

Spice Rack: Salt, Pepper, Garlic Powder

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