A delicious arancini recipe. Risotto balls are stuffed with fontina cheese, before being breaded and fried to perfection. The melted cheese inside the arancini, complement the thyme in the risotto exceedingly well.
If fontina cheese is unavailable, substitute in either Emmental or Gruyere.
I learned to make this recipe in an Italian Cooking class I took. My husband, who doesn't like rice, begs for these. We also added diced fine ham. We were told this is a staple in Sicilian households - 02 Oct 2007 (Review from Allrecipes US | Canada)
The only changes I made to this recipe were that I used 1 tsp. dried thyme because I didn't have fresh, and I used Mozzarella cheese because I couldn't find Fontina. I am puzzled by the indication that this recipe yields 6 servings. Dividing the risotto mixture into 6 produces croquettes about 3-1/2" diam. each, which is about the size of a softball, and that's before inserting the cheese! Dividing the risotto into 36 instead, produced croquettes about 1-3/4" diam., and were the right size for inserting 3/4" cubes of cheese. Once filled with the cheese, each croquette is about 2" diam. Final note...only 2/3 cup of bread crumbs was required to coat all 36 arancini croquettes. I enjoyed these, but am only giving this 4 stars because two in my family aren't big fans of Parmesan (necessary, because it's the "glue" that holds the risotto together). Hope these notes are helpful. - 16 Jul 2007 (Review from Allrecipes US | Canada)
Who knew risotto could get any better? I used this to get rid of left overs, and it was great. I didn't have a deep frier so I pan fried them. They were a little lop sided, but tasted great. - 03 Oct 2006 (Review from Allrecipes US | Canada)