This is not a drill. Thanksgiving and Friendsgiving are both around the corner, and it’s time to level up your contribution to the family feast. The usual sides like dinner rolls and mashed potatoes are nice, but let’s face it – it’s time to make a statement and Sargento ® Cheese is here to help you bring something everyone will be talking about.
We know classics like mac & cheese are sacred ground, and your family may not be ready to hand over that crown just yet. But that doesn’t mean you can’t flex your culinary creativity.
Enter: Fried Italian Risotto Balls – also known as arancini.
These crispy, cheesy bites are the perfect mix of comfort and sophistication. Made with risotto and filled with delicious Sargento® Shredded Whole Milk Mozzarella, these little balls of joy are golden, gooey and an easy go-to dish.
Every holiday is special, and Thanksgiving–where the entire family gathers for food and fun–should be, too. So, while the main dishes are important, remember it’s the sides that make or break a plate. Be the one family member who delivers something unexpected and delightful. These risotto balls, fried to perfection, have a crunchy exterior and a melty, cheesy center that will earn you the family title of MVP (Most Valuable Plate). Oh, and they’re perfect for dunking in a homemade cranberry-orange dipping sauce that brings a tangy-sweet contrast.
So, this year let’s leave the dinner rolls at the bakery. This dish is guaranteed to become the new family favorite. Trust us, once you serve these Fried Italian Risotto Balls, no one will even remember what they used to eat before you showed up.
Ready to impress the fam? Let’s go!
Recipe: Fried Italian Risotto Balls with Sargento® Cheese
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Serves: 6
Ingredients:
– For the Risotto Balls:
– 4 cups Risotto (leftover or store-bought)
– 1 lb Pork sausage
– ¼ cup Purple kale, chopped
– 1 tsp Ground Thyme
– 4 oz Sargento® Shredded Whole Milk Mozzarella (Low Moisture Mozzarella Cheese)
– For the Fry Station:
– ½ cup All-Purpose Flour
– 2 cups Panko breadcrumbs
– 2 Eggs
– 1 tsp Kosher Salt
– ½ tsp Black ground pepper
– 2 cups Grapeseed or vegetable oil, for frying
– For the Dipping Sauce:
– 1 cup Whole cranberry sauce
– 3 tbsp Orange juice
Instructions:
1. Cook the Sausage: In a medium sauté pan, cook the sausage over medium heat until no longer pink, about 10 minutes. Add the chopped kale and thyme, mixing together until wilted and well combined. Set aside to cool.
2. Combine and Chill: In a large mixing bowl, combine the sausage and kale mixture with the risotto. Spread the mixture evenly onto a parchment-lined baking sheet and chill in the fridge for about 30 minutes, or up to overnight.
3. Prepare the Dipping Sauce: In a small mixing bowl, combine the cranberry sauce and orange juice until well mixed and slightly loosened. Set aside.
4. Set Up the Breading Station: Prepare three bowls – one with flour, salt, and pepper; the second with whisked eggs; and the third with panko breadcrumbs.
5. Form the Risotto Balls: Remove the risotto mixture from the fridge. Form into 12-18 1-inch balls using your hands or a small ice cream scoop. Insert a small amount (about a teaspoon) of the shredded mozzarella cheese into the center of each ball, ensuring the cheese is fully encased.
6. Bread the Balls: Dredge each ball in the flour mixture, then the egg, and finally the panko. Repeat until all the balls are breaded, placing each completed ball on a lined baking sheet or cutting board.
7. Fry the Balls: In a medium saucepan, heat 3-4 cups of oil to 350°F, or until small bubbles form but the oil is not smoking. Fry the balls in small batches, turning gently until golden brown, about 3-4 minutes per batch. Place cooked arancini on a paper towel-lined plate to drain excess oil.
8. Serve: Allow the risotto balls to cool for 5 minutes, then garnish with chopped parsley or chives. Serve with the cranberry dipping sauce on the side.
Recipe created by and courtesy of Chef Rosecleer-Marie