Arancini With Pomodoro Dipping Sauce

GermanInsightsByInsights Team Published Updated
Arancini With Pomodoro Dipping Sauce

Crispy fried risotto balls with a rich tomato dipping sauce.

Prep Time: 30 mins | Cook Time: 55 mins | Chill Time: 1 hour
Total Time: 1 hour 25 mins | Servings: 4

Ingredients

For the Arancini

  • 3½ cups chicken or vegetable stock
  • 2 Tbsp olive oil
  • 2 garlic cloves, minced
  • ½ cup finely chopped yellow onion
  • 1 cup Arborio rice
  • ½ cup dry white wine
  • ¼ cup heavy cream
  • 2 Tbsp sour cream
  • 1½ oz Parmesan cheese, grated (~1 cup)
  • 1 Tbsp fresh thyme, chopped
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • Canola oil (for frying)

Breading

  • ⅓ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs

For the Pomodoro Sauce

  • 1 (28 oz) can San Marzano tomatoes
  • 1 Tbsp fresh oregano, chopped
  • 1 Tbsp garlic, minced
  • 2 tsp sugar
  • ½ tsp kosher salt

Step-by-Step Instructions

1. Make the Risotto

  1. Simmer stock in a small saucepan over low heat.
  2. In a large pan, heat olive oil over medium. Cook onion & garlic until soft (~4 mins).
  3. Add rice, toast for 2 mins, then pour in wine. Stir until absorbed (~3 mins).
  4. Gradually add hot stock, ½ cup at a time, stirring until absorbed before adding more (~15 mins total).
  5. Stir in cream, sour cream, Parmesan, thyme, salt & pepper. Cook 3 more mins.
  6. Spread risotto on a parchment-lined tray and chill 1 hour (until firm).

2. Fry the Arancini

  1. Heat 2 inches of canola oil in a Dutch oven to 350°F (175°C).
  2. Set up breading stations:
  • Bowl 1: Flour
  • Bowl 2: Beaten eggs
  • Bowl 3: Panko
  1. Roll chilled risotto into 16 balls (~1¼-inch each).
  2. Coat each ball: Flour → Egg → Panko.
  3. Fry in batches (3-4 at a time) until golden (~3 mins). Drain on paper towels.
  4. Keep warm in a 200°F (95°C) oven while frying the rest.

3. Make the Pomodoro Sauce

  1. Blend tomatoes until smooth (~10 sec).
  2. Simmer in a saucepan with oregano, garlic, and sugar for 45 mins, stirring occasionally.
  3. Stir in salt and serve warm with arancini.

Tips for Success

✔ Use cold risotto – It’s easier to shape when chilled!
✔ Keep oil at 350°F – Use a thermometer for perfect crispiness.
✔ Make sauce ahead – Stores well in the fridge for up to 1 week.

Enjoy your crispy, cheesy arancini with the rich tomato dip!

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