Fried Beer and Gouda Risotto Balls (Arancini)

A Jerry James Stone Recipe

Categories

Red

Ingredients
  

  • 1 ¼ cups Arborio rice
  • 3 cups beer, Scotch Ale Style
  • 1 ½ cups vegetable broth
  • 1 cup parmesan, shredded
  • ¼ cup sweet onion, minced
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 teaspoons sea salt
  • 12 1/4-inch cubes Gouda cheese
  • 2 eggs
  • ⅓ cup flour
  • ½ cup bread crumbs
  • Vegetable oil
  • marinara sauce, for dipping
Jump to instructions
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Instructions

  • In a very large pan, heat 2 tablespoons of olive oil over a medium-low heat until the oil's surface shimmers.
  • Add the 3 cloves of garlic and 1/4 cup of sweet onion. Cook until just aromatic, about a minute or two.
    Sauted Onions and Garlic 1
  • Add in 1 1/4 cup of Arborio rice and mix it well so that it is lightly covered in oil. Warm the rice for a couple of minutes. Do not allow it to brown.
    Beer Risotto 1
  • Add 1 1/2 cups of vegetable broth to the rice and about 1/2 cup of beer, and bring it to a boil.
  • Add in 2 teaspoons of salt, reduce to a low simmer, cooking the liquid down.
  • When the liquid has almost cooked down, add in another 1/2 or so of beer. Repeating until all of the liquid is used up and the rice is fully cooked.
  • Fold in 1 cup of Parmesan cheese.
  • Let the risotto cool then place it in the refrigerator for at least an hour.
  • In one mixing bowl, beat 2 eggs and whisk in 1/3 cup of flour. In a separate bowl, add 1/2 cup of bread crumbs. Also line a baking sheet with parchment paper.
  • Remove the risotto from the fridge and let's make some balls! Place a small spoonful in the palm of your hand and using your finger, make an indentation. Place 1 of the 12 cubes of gouda cheese in the pocket and roll the risotto into a ball, adding more if needed. You want to make sure the gouda is completely surrounded by risotto. Then place it on the parchment paper.
    Making Beer and Gouda Risotto Balls 1
  • After all twelve are made, put the baking sheet in the fridge and let it chill for about an hour.
    Breaded Beer and Gouda Risotto Balls 1
  • Remove the tray from the fridge and then one at a time, dip the balls in the egg and flour mixture, removing any excess. Then roll them in the bread crumbs, placing them back on the parchment paper and placing it back in the fridge when done.
    Breaded Beer and Gouda Risotto Balls Top 1
  • Bring vegetable oil to 375 degrees F and carefully fry the balls until golden brown, placing them on a drying rack when done.
    Beer and Gouda Risotto Balls Main 1
  • Serve with marinara sauce and enjoy!
    Beer and Gouda Risotto Balls Close Up 1
  • Beer and Gouda Risotto Balls Full 2