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Cheddar Arancini Balls Recipe

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This recipe for Cheddar Arancini Balls is from The Garant Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
4 cups water
2 cups arborio rice
1 cup Parmesan cheese, finely grated
1/2 cup marinara sauce
6-8 oz 2-year-old white cheddar, cut into 9 cubes
1 egg, beaten
1 cup bread crumbs
2 cups extra-virgin olive oil
1 cup frozen peas (optional)
Marinara sauce for dipping

Directions:
Directions:
Cook arborio rice in 4 cups water for approximately 20 minutes or until the rice has absorbed all of the water and is tender. Stir in Parmesan cheese and marinara sauce and peas, if using. When the rice is cool enough to handle, scoop out a handful and roll into a ball. Push cube of 2-year-old cheddar into the middle, making sure it is well covered with rice.
Dip the risotto balls in beaten egg, then in the bread crumbs. Fry risotto balls in olive oil in a medium size frypan on medium heat until crisp and golden on all sides. You can also BBQ on top rack of grill or bake in 375F preheated oven for about 1/2 hour or drop into a deep fryer heated to 350F oil for 2-3 minutes.

Number Of Servings:
Number Of Servings:
9
Preparation Time:
Preparation Time:
40 min.
Personal Notes:
Personal Notes:
You can add 1 cup of cooked ground beef if you would prefer to add meat to the mixture before rolling into balls.

 

 

 

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