Risotto Balls (Arancini)
7 ingredients
2 steps
Ingredients
- 1-1/2 cups water
- 1 cup uncooked arborio rice
- 1 teaspoon salt
- 2 large eggs, lightly beaten
- 2/3 cup sun-dried tomato pesto
- 2 cups panko (Japanese) bread crumbs, divided
- Marinara sauce, warmed
Directions
-
1Preheat oven to 375°. In a large saucepan, combine water, rice and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 18-20 minutes. Let stand, covered, 10 minutes. Transfer to a large bowl; cool slightly. Add eggs and pesto; stir in 1 cup bread crumbs.
-
2Place remaining bread crumbs in a shallow bowl. Shape rice mixture into 1-1/4-in. balls. Roll in bread crumbs, patting to help coating adhere. Place on greased 15x10x1-in. baking pans. Bake until golden brown, 25-30 minutes. Serve with marinara sauce.
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