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Gordon Ramsay Arancini

Gordon Ramsay Arancini - recipe card
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Crispy, golden-brown risotto balls stuffed with molten mozzarella and a savory mushroom-herb filling, inspired by Gordon Ramsay’s signature arancini. These elegant appetizers feature a creamy Arborio rice center enveloped in a crunchy panko crust, perfect for entertaining or a sophisticated snack.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 small onion, finely diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine (optional, can substitute with 1/2 cup vegetable broth)
  • 4 cups low-sodium vegetable broth, kept warm
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup finely chopped mushrooms (cremini or button)
  • 1/4 cup chopped fresh parsley
  • 4 ounces fresh mozzarella, cut into 1/2-inch cubes
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 2 cups panko breadcrumbs
  • Vegetable oil, for frying (about 4 cups)

Instructions

  1. Heat olive oil in a large saucepan over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic and cook for 30 seconds until fragrant, being careful not to burn.
  2. Add Arborio rice and stir to coat with oil. Cook for 1-2 minutes until edges of rice turn translucent. Pour in white wine (if using) and stir until absorbed.
  3. Add warm vegetable broth one ladle at a time, stirring frequently and waiting until each addition is absorbed before adding the next. Continue until rice is al dente and creamy, about 18-20 minutes. Total broth used will be about 3.5 to 4 cups.
  4. Stir in Parmesan cheese, butter, salt, and pepper. Mix in chopped mushrooms and parsley. Spread risotto on a baking sheet to cool completely, about 20 minutes. This prevents the rice from becoming mushy when forming balls.
  5. Once cool, take about 2 tablespoons of risotto and flatten in your hand. Place a cube of mozzarella in the center and mold rice around it to form a 1.5-inch ball. Ensure mozzarella is fully enclosed to prevent leaking during frying. Repeat with remaining risotto and mozzarella.
  6. Set up a breading station: place flour in one shallow dish, beaten eggs in another, and panko in a third. Season flour with a pinch of salt and pepper.
  7. Roll each risotto ball in flour, then dip in egg, then coat evenly with panko. Place on a plate and refrigerate for 15 minutes to set the coating.
  8. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Use a thermometer to maintain temperature. Fry arancini in batches of 4-5, without crowding, for 3-4 minutes until golden brown and crispy.
  9. Remove with a slotted spoon and drain on paper towels. Sprinkle with additional salt if desired. Serve hot with marinara sauce or aioli.
  10. Note: If you prefer baking instead of frying, preheat oven to 425°F (220°C). Place breaded arancini on a parchment-lined baking sheet, spray with olive oil, and bake for 15-20 minutes, turning halfway, until golden and heated through.

Notes

Storage: Store leftover arancini in an airtight container in the refrigerator for up to 3 days. Freeze fully cooked arancini for up to 2 months; reheat in a 375°F (190°C) oven for 10-12 minutes until hot and crispy. Reheating: For refrigerated arancini, reheat in a 350°F (175°C) oven for 8-10 minutes or in an air fryer at 350°F for 5-6 minutes. Avoid microwaving to prevent sogginess.

Nutrition

Keywords: arancini, Gordon Ramsay arancini, Italian appetizer, risotto balls, fried rice balls, mozzarella stuffed arancini, mushroom arancini, crispy arancini, party food, Italian snack, homemade arancini, panko crusted arancini

Find it online: https://gordonramsayeats.com/gordon-ramsay-arancini/