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Parmesan Pot Roast Arancini with Tomato–Herb Dipping Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 87 reviews
  • Author: Elina
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://recipes.mbeams.com/parmesan-pot-roast-arancini-with-tomatoherb-dipping-sauce-recipe/