This is a recipe you make once a year.
I first made arancini a few years ago for a holiday dinner party, and now I’ve thought about it again, and made it again, every year since.
Arancini is an Italian dish of creamy risotto balls topped with mozzarella cheese and fried to a golden filling.
Guys, this is not a functional diet. This is not a quick, everyday dinner. This is the opposite of that. First we make a risotto (which is a concern in itself) and then we wrap it with mozzarella cheese, wrap it, fry it, and cook it, hot and melting, into a red sauce.
This is a recipe for special occasions and that’s why I only do this once a year. But if I succeed… oh my god.
I made it early this year – I should have done this recipe and video post! woe to me! – but it usually holds its place on my mental calendar for the week between Christmas and New Year. People are chilling, it’s a silly spirit, it’s something to be celebrated.
But in the end it’s the desire to tear apart a shiny, golden ball of creamy risotto topped with melted cheese, and dunk it in a rich red sauce. I can’t even. It’s very good. Lick your fingers again.
If you’ve never had arancini, I can’t wait for you to make this.
