One of my best food memories from childhood growing up on Long Island is going to the Italian specialty shop and getting Arancini. The place we went to was right by the hair salon, so my sisters and I would get hair cuts and then my mom would pick up some fresh pasta and we'd get one of the delicious fried risotto balls. I can't remember the last time I had one, it must be at least ten years ago! I was at an Italian restaurant that had them on the menu, and knew I'd have to make them at home. Traditionally they have saffron risotto, peas, ground beef and mozzarella, then they're fried and served with marinara. I left out the beef and baked mine rather than fry. They tasted great, not as good as the crispy fried balls, but still delicious! Oh, and I just googled the place we went, and here's the info: St. James Pasta 244 Lake Avenue St. James, NY 11780
1 tbsp. butter
1 small yellow onion, minced
2 garlic cloves, minced
1 c. arborio rice
1/2 c. dry white wine
3 c. vegetable stock, warmed with 1/2 tsp. saffron threads
Salt and pepper
1/2 c. frozen peas
1/2 c. grated parmesan cheese
1/2 c. grated mozzarella cheese
1 c. Italian breadcrumbs
1/2 c. Panko breadcrumbs
Melt butter in a large skillet over medium heat, add onions, garlic and rice.
Stir and coat with butter, toast rice grains.
Add white wine, reduce.
Season with salt and pepper.
Add vegetable stock 1/3 c. at a time, stirring well between additions.
Cook for about 25 minutes, or until rice has absorbed all liquid.
Add peas, parmesan and mozzarella.
Stir well to combine, pour into a tupperware dish and refrigerate overnight or until thoroughly chilled.
Preheat oven to 450 degrees.
Scoop out rice in 1/3 c. balls, shape and place on a baking sheet.
When all rice is in balls, toss in breadcrumbs.
Pack breadcrumbs on with hands, place back on baking sheet.