If you have ever wondered how to transform leftover risotto and pot roast into something truly unforgettable, then the Parmesan Pot Roast Arancini with Tomato–Herb Dipping Sauce Recipe will absolutely delight your taste buds and impress your guests. This recipe is the perfect marriage of crispy, golden exterior and rich, tender filling, complemented by a bright, savory tomato-herb sauce that brings every bite to life. Whether you serve these as an appetizer, lunch, or a refined snack, the combination of textures and flavors turns simple leftovers into a culinary celebration.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this dish, and luckily, everything you need is simple yet essential. Each component adds a unique touch: from the creamy Parmesan risotto that acts as the perfect base to the juicy pot roast adding savory depth, capped off with mozzarella for a melty surprise inside.
- 3 cups leftover Parmesan risotto: Make sure it’s cold and firm to mold easily into balls without falling apart.
- 1½ cups shredded leftover pot roast: Drain excess sauce to avoid soggy arancini.
- 1 cup mozzarella, cubed: Small cubes create pockets of gooey cheese inside.
- 1 cup flour: For the first layer of coating to help the egg stick.
- 2 eggs, beaten: Acts as the binding layer ensuring the bread crumbs adhere perfectly.
- 2 cups panko breadcrumbs: Provides that irresistible golden crunch.
- Oil for frying: Use a neutral oil with a high smoke point for best results.
- Salt & pepper: Simple seasoning to enhance all flavors.
- 1 cup leftover pot-roast tomato braising sauce: The base of the vibrant dipping sauce packed with umami.
- 1 tbsp olive oil: Warming up garlic and oregano releases their aromas beautifully.
- 1 garlic clove, minced: Adds a punch of fragrant flavor to the sauce.
- 1 tsp dried oregano: Infuses herbal notes that balance the acidity of tomatoes.
How to Make Parmesan Pot Roast Arancini with Tomato–Herb Dipping Sauce Recipe
Step 1: Prepare the Filling
Begin by finely shredding your leftover pot roast. Mixing the shredded beef with 2 to 3 tablespoons of the leftover tomato braising sauce keeps the filling moist and flavorful inside the arancini without making it soggy. This combination ensures every bite bursts with tender, savory goodness.
Step 2: Shape the Arancini
With cold risotto in hand, scoop out about 2 tablespoons and lightly flatten it. Nestle a small cube of mozzarella along with a teaspoon of the shredded beef in the center. Carefully wrap the risotto around the filling, rolling it into a compact, firm ball. Repeat until the risotto is all used up. Cold risotto is key here, as it holds together beautifully and forms a smooth shell.
Step 3: Bread the Arancini
Set up your breading stations by placing flour in one bowl, beaten eggs in another, and panko breadcrumbs in the last. Roll each arancini ball first in flour, then dip into the beaten eggs, and finally coat thoroughly with panko crumbs. Press the breadcrumbs gently into the surface to create an even and firm coating that will crisp up gorgeously when fried.
Step 4: Fry the Arancini
Heat your oil to 350°F (175°C) and carefully drop a few arancini into the hot oil, making sure not to overcrowd the pan. Fry them for 3 to 4 minutes or until they turn a deep golden brown and crisp. Once done, transfer to a wire rack to drain excess oil and season lightly with salt right away. The crispy coating paired with the tender filling is what makes this recipe shine.
Step 5: Make the Tomato–Herb Dipping Sauce
Warm the olive oil in a small saucepan and sauté the minced garlic for about 30 seconds until fragrant. Add your leftover pot-roast tomato braising sauce and dried oregano, then let it simmer gently for 5 minutes to deepen the flavors. Taste and adjust seasoning with salt and pepper as needed. This sauce is the bright, herbal partner that elevates the entire dish.
How to Serve Parmesan Pot Roast Arancini with Tomato–Herb Dipping Sauce Recipe
Garnishes
For an inviting presentation, sprinkle freshly chopped parsley or basil over the arancini. A light dusting of finely grated Parmesan on top adds an extra touch of cheesy luxury and visual appeal, making these bites even more irresistible.
Side Dishes
These arancini are rich and filling, so serving them alongside a crisp green salad or roasted seasonal veggies can offer a refreshing contrast. A simple rocket salad dressed in lemon vinaigrette nicely balances the deep flavors of the arancini and their sauce.
Creative Ways to Present
You can elevate these bites by stacking them pyramid-style on a large platter with small bowls of the vibrant tomato–herb dipping sauce scattered around. For parties, serve with toothpicks for easy grabbing, turning them into a fancy finger food everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Place any leftover arancini in an airtight container and refrigerate for up to 3 days. To keep them crisp, store separately from the dipping sauce and reheat just before serving.
Freezing
These arancini freeze beautifully if you want to prepare in advance. Freeze them before frying — arrange on a tray and freeze until solid, then transfer to a freezer bag. They keep well for up to 1 month, ready to fry fresh anytime.
Reheating
For the best texture, reheat frozen or refrigerated arancini in a hot oven at 425°F (220°C) for about 18 to 20 minutes to regain their crispiness. Avoid microwaving as it makes the breading soggy.
FAQs
Can I use freshly made risotto instead of leftover?
While freshly made risotto tends to be too soft and moist to shape easily, chilling it overnight firmens the texture, making it perfect for forming arancini.
Is it possible to bake the arancini instead of frying?
Absolutely! Baking at 425°F for 18 to 20 minutes offers a healthier alternative, resulting in a slightly less crispy, but still delicious and golden exterior.
What can I substitute if I don’t have panko breadcrumbs?
You can use regular breadcrumbs, but panko provides a lighter and crunchier crust. For a gluten-free option, crushed gluten-free cereal or nuts can work as a crunchy coating.
Can I prepare the dipping sauce ahead of time?
Yes, the tomato–herb dipping sauce can be made a day ahead and refrigerated. Just warm it gently before serving.
What type of oil is best for frying these arancini?
Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil. These oils ensure a clean flavor and allow you to achieve that perfect golden crust.
Final Thoughts
There is something truly satisfying about turning leftover ingredients into a show-stopping dish, and this Parmesan Pot Roast Arancini with Tomato–Herb Dipping Sauce Recipe does exactly that with remarkable flair. Crispy, cheesy, and full of rich savory flavors paired with a zesty, herbaceous dipping sauce, this recipe is guaranteed to become one of your favorites to impress friends or enjoy a comforting treat at home. Don’t hesitate to give it a try—you’ll find it brings new life to leftovers and a big smile to your dinner table.
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Parmesan Pot Roast Arancini with Tomato–Herb Dipping Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 18–20 arancini 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Description
These Parmesan Pot Roast Arancini are a luxurious and creative way to transform leftover risotto and pot roast into crispy, golden-fried Italian rice balls filled with tender shredded beef and melted mozzarella. Served alongside a bright and flavorful tomato-herb dipping sauce made from leftover pot-roast braising sauce, they make an elegant appetizer, lunch, or refined snack that combines comfort and gourmet flair.
Ingredients
For the Arancini
- 3 cups leftover Parmesan risotto (cold and firm)
- 1½ cups shredded leftover pot roast (drained of excess sauce)
- 1 cup mozzarella, cut into small cubes
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- Oil for frying (such as vegetable or canola oil)
- Salt & pepper, to taste
Tomato–Herb Dipping Sauce
- 1 cup leftover pot-roast tomato braising sauce
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 tsp dried oregano
- Salt & pepper, to taste
Instructions
- Make the Filling: Shred the leftover pot roast finely and mix it with 2 to 3 tablespoons of the leftover tomato braising sauce to keep the meat moist and flavorful.
- Shape the Arancini: Scoop about 2 tablespoons of cold, firm risotto into your hand. Flatten it lightly, then place a small cube of mozzarella and about 1 teaspoon of the shredded beef mixture in the center. Carefully wrap the risotto around the filling and roll it into a compact, firm ball. Repeat until all the risotto and filling are used.
- Bread the Arancini: Prepare three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Roll each risotto ball first in flour, then dip in the beaten eggs, and finally coat with panko breadcrumbs. Press the crumbs firmly onto the balls to ensure an even coating.
- Fry: Heat oil in a deep pan or fryer to 350°F (175°C). Fry the arancini in batches for 3 to 4 minutes until they turn a deep golden color and become crisp. Remove them with a slotted spoon and drain on a wire rack. Lightly season with salt while still hot.
- Make the Sauce: Warm the olive oil in a small saucepan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the leftover tomato braising sauce and dried oregano, then simmer gently for 5 minutes to blend flavors. Season with salt and pepper to taste.
- Serve: Arrange the golden arancini on a serving platter, accompanied by a small bowl of the warm tomato-herb dipping sauce. Serve immediately for best texture and flavor.
Notes
- Use cold, firm risotto for easier shaping and better texture.
- If you prefer a lighter option, bake the arancini at 425°F (220°C) for 18 to 20 minutes instead of frying.
- Arancini freeze well before frying; freeze on a baking sheet and then transfer to a sealed container for future frying or baking.
- Ensure oil temperature is steady at 350°F to avoid soggy or greasy arancini.
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