Risotto Arancini stuffed with Mozzarella on top of Cherry Tomato Marinara served with Garlic Sautéed Green Beans.

Zara has been on a food strike but every time we go to Olive Garden we get these Arancini appetizers and she eats the whole thing! It's got some steps but well worth it at the end!

First I had to make the risotto early to let it cool in the fridge. You can do this the day before even or use leftover risotto from another meal. It can have other stuff in it like mushrooms or peas but I made mine just a creamy cheesy plain one. I just read the instructions on the back of the rice package. It took me about 30 minutes of stirring and I used my homemade chicken broth. I highly recommend putting the broth in a separate sauce pan and keep it warm while adding it to the risotto. At the end I added half a cup of Parmesan and a large pinch of salt to season it well before putting it in the fridge to cool for a few hours. You will need a cup and a half of cooked cool risotto for this recipe.

Meanwhile I made the marinara. First I cut up half a small onion and started sautéing that in some butter and olive oil.

Once softened and a little golden I added 3 cloves of garlic chopped and cooked that for 1 minute then added 1/2 tablespoon of Italian seasoning. 1 tsp of oregano, and 1 tsp of basil. Then I poured in 1 can of tomato sauce and half the can of water.

Next I chopped up half a package of cherry tomatoes, you could use more or less but this was only for James, Zara and I so I didn't need a lot. For more flavor you could roast these for 20 minutes at 400° with olive oil salt and pepper but I just threw them in like they were for a lighter flavor.

I brought that to a boil and then let simmer for 20 minutes. Seasoned with salt and pepper.

When I was ready I took the 1 and 1/2 cup of cooked cheesy risotto and mixed in 1 egg and half a cup of grated Parmesan. A pinch of salt and pepper.

Then I used an ice cream scoop and scooped a golf sized ball of rice and pressed a hole in it then pushed in a cube of mozzarella that I cut from a larger ball. Then I formed the rice over the cheese and did a dredge of whisked egg in one bowl and a mixture of half a cup of Italian bread crumbs and half a cup of panko crumbs for crunch on a plate. I dipped the ball in egg then bread crumb mixture then put it back in dish to let set in fridge for a few more minutes once I finished all the balls. Sorry I didn't take pictures, my hands were way too messy!

When you are ready pour in 2 inches of your favorite oil in a pan and get it hot to medium high heat. Put in the balls and don't over crowd them. I did 2 batches.

I blanched some fresh green beans for a side dish.

Then sautéed 3 garlic cloves thinly sliced into 2 tablespoon of butter and added the blanched green beans and sautéed them for a few minutes adding lemon pepper seasoning and salt & pepper.

Delicious!

Brown the balls on all sides till perfect! Making sure to keep heat lower so they don't burn and warm all the way through so that mozzarella is nice and melty when cut into. Put on a plate with a paper towel to drain and sprinkle with salt while still hot.

Reheat sauce if put in fridge.

Then I plated it with some sauce on the plate, Risotto balls on top then a dot of the sauce with a sprinkle of grated Parmesan and some parsley! Sooooo good!