Risotto Arancini
Chef’s Note: In this recipe we repurposed barley, but you could use any grain like farro, millet, sorghum, freekeh, oats, spelt & quinoa. Also a great way of using up leftover vegetable scraps or vegetable prep overproduction. Leftover purees, pestos or sauces can be incorporated into this recipe for a totally different flavor profile. This is a great base recipe to build upon your own risotto creation.
Total Servings - 80
Recipe Cost/Serving - $0.14
University of North Texas
Repurposed Ingredient: Cooked Risotto
Directions
Place cooked risotto in a large bowl and add chopped parsley. Mix until fully incorporated
Portion risotto into 2 tbsp portions. If available use a #40 scoop
Process panko breadcrumbs in the food processor until a fine crumb is achieved
Place flour, plant-based milk and panko breadcrumbs in three separate shallow pans
Dip risotto balls in flour, then milk and finally into the panko bread crumbs. If you find the breading is a bit light, dip the risotto ball back in the milk and again in the breadcrumbs to assure adequate coating
Fry breaded risotto balls in a 350℉/180℃ fryer for 4 to 5 minutes until golden brown
Drain on a cooling rack and lightly salt and pepper as they come out of the fryer. Hold in a hotbox
Serve these arancini with house made marinara sauce, basil pesto, flavored aioli. Hold at 165℉/74℃ for service
Ingredients
Cooked Risotto, 5 lb/ 2.3 kg
AP Flour, 1.5 lb/ 680 g
Plant-based Milk, 1.5 lb/ 680 g
Panko Breadcrumbs, 2 lb/ 907 g
Fresh Parsley, chopped, 8 oz/ 230 g
Salt & Pepper, To taste