Gruyere Salami Risotto Balls (Arancini): An easy appetizer to make from leftover risotto. These Arancini balls are filled with a melty, stretchy Gruyere cheese and a spicy salami. Those are surrounded by risotto that is rolled in panko and fried for a crunchy bite of deliciousness!
My blog is officially 2 years old. Until 8 months ago it was just a fun thing for me to do whenever the fancy suited me. Then I found out I could do so much more with it.
I met some amazing people in a Facebook group of all places that were able to create a business out of blogging. Suddenly it opened up a whole lot of ideas of things I could do to be able to do something full time that I could make a living at that I absolutely loved. I mean who wouldn’t want that right? Making a living is a ways off, but it’s going in the right direction.
It’s been crazy, and there are days I wonder if I’m nuts, but then you get a comment from someone who makes your recipe and loves it and suddenly you remember why you wanted to do this in the first place. The fact that it continues to grow still amazes me! (Thank you for reading it and interacting with me, I really am so grateful that you do!)
The first thing I had to do was focus a little bit more on what I wanted to write about. In looking at my most successful posts I saw that appetizers, cocktails and smaller portion(plates) did well.
I also saw lots of comments from people who like to eat great meals, but don’t have a lot of time. Based on that I started the series Two-fer meals. Meals that you can primarily make one time, but get two completely different options out of. (In case you’re a new follower of my blog you can check out Short Rib Tacos and Braised Red Eye Ribs.)
I’ve been looking back at the beginning of my blog at some of the full meals that I shared and am going back in and creating a companion two-fer meal for it.
Gruyere Salami Risotto Balls otherwise known as Arancini is a 2-fer meal for the Parmesan Mushroom Risotto. I basically made 2 servings of the risotto and held out the mushrooms to make a second meal of Arancini.
Gruyere Salami Risotto balls (Arancini) fit both of my primary focus categories in my blog. They work as an appetizer and 2-fer meal. Honestly, they are great for a weeknight meal as well if you serve it along side a nice crisp salad.
They are very simple to make… really. Here is a simple photo “how to” for easy understanding of how to make the risotto ball.
WHAT IS THE SECRET TO KNOW WHEN MAKING THESE GRUYERE SALAMI RISOTTO BALLS (ARANCINI?)
The secret is to make sure you wet your hands before you start assembling them. If you do this then the risotto will NOT stick to your hands and you will get a nice round ball.
I serve these with a simple tomato sauce, but my husband will eat them without a sauce. I usually serve them with a nice Riesling, since that is what I use to make the risotto. But they work equally as well with a red wine such as Chianti or a Grenache. Both of those reds tend to be a little lighter so it counterbalances the Risotto Balls that are so filling.
LOOK AT THAT MELTY CHEESE! YUM!!
These were such a success in our house and for a recent get together I’m already working on a new recipe for some different fillings!
- Risotto from Mushroom Risotto made without the addition of mushrooms See NOTE 1
- 2 eggs beaten
- 1/2 cup Shredded Parmesan Cheese
- 1 cup Panko Bread Crumbs
- 1 Teaspoon Oregano
- 1 Teaspoon Salt
- 4 ounces Gruyere Cheese cut into small cubes
- 4 ounces Salami cut to small pieces.
- 1/2 cup Vegetable Oil
- Prepare Risotto 8 hours ahead from Mushroom risotto recipe listed above, but omit the mushrooms.
- The risotto can also be made the night before making these balls.
- Place chilled risotto into a larger bowl and add to it 2 beaten eggs and 1/2 cup of Parmesan Cheese
- Set bowl aside.
- In a small bowl place panko, salt, oregano and remaining 1/2 cup of Parmesan cheese and mix well.
- Heat a skillet to high, then add vegetable oil and reduce the heat to medium high.
- Saute Salami until crisp, then remove from oil and place on paper towel to remove additional oil until needed for making the risotto ball. (SEE NOTE 2.)
- Wet your hands with water then scoop a golf ball sized amount of risotto mixture into your hand and press flat.
- Using your thumb, make a small indention for salami and gruyere to go.
- Place a couple of pieces of salami and one piece of cheese in the indention.
- Slowly round up the sides and form a ball around the cheese and meat.
- Place on a plate and continue making the rest of the risotto into balls until all risotto used.
- Once all the balls are made, place the balls one by one into the panko mixture and coat evenly. Because of the egg binder, the panko sticks quite easily.
- Roll all balls in panko until all have been completed.
- At this point you can either place under plastic wrap and place in fridge for up to 1 day before frying or you can fry immediately.
- When ready to fry, turn on heat to medium high and get oil hot enough that when you drop a piece of panko into it, it immediately sizzles.
- In batches with plenty of room in between them cook for 8-10 mins until all sides are golden brown.
- Once all sides are golden brown, place on paper towel and place in 250° oven until all are ready to serve.
- Serve alone with fresh parmesan sprinkled on top or with your favorite tomato sauce to dip into.
Note 1. Double the recipe when making the risotto, or make one entire recipe if you are only making the risotto for the risotto balls. You will need to make the risotto a day ahead or in the morning you plan to make the balls. The Risotto needs to be chilled to set before making this recipe
Note 2. By sautéing the salami in the oil you are going to cook the risotto balls in, you are adding an extra boost of flavor to the finished balls!
Time to make recipe doesn't include making of the risotto recipe. See recipe for that information.
Jenna says
March 22, 2017 at 8:29 amHappy 2 years! And mmmmm I love risotto balls!
Platter Talk says
September 26, 2016 at 4:40 pmI first discovered these when visiting an Italian deli in NYC Little Italy. They had a large tray of these sitting by the checkout. It was instant love! Your beautiful photos prompts me to make some soon. Thanks.
Michele says
September 27, 2016 at 8:54 amInstant love is a great way to meet them… I would love a deli that had these I could pick up when I couldn’t make them! ~m
Paula says
March 21, 2016 at 12:28 amThese look quite tasty, and sound so savory and delicious! I had not heard of risotto balls before, and the idea of adding something to the center is inspired. Congrats on your two years of blogging!
Michele says
March 21, 2016 at 4:35 pmThanks Paula! ~m
Stacey says
March 19, 2016 at 3:31 pmThose look absolutely delicious! I know my family would love them. Pinning!
Eileen says
March 18, 2016 at 9:55 pmCongratulations on your 2 year anniversary! Also big congratulations on your rebirth and 6 month anniversary! I love your recipes and photos! This is a wonderful way to use up leftover risotto! I bet you could also freeze these prior to cooking to add a 3-fer! I am pinning these because they will be made with my next batch of risotto! Delicious!
Michele says
March 22, 2016 at 2:03 pmEileen Thank you! 3-fer…. I LOVE it! ~m
Toughcookiemommy says
March 18, 2016 at 6:57 pmThese Risotto Balls look delicious. I was actually watching Top Chef last night and one of the chefs made risotto. I commented to my husband that I would love to make it and try it.
Courtney Lopez says
March 18, 2016 at 12:47 pmI’m going to make these for Easter supper, it will definitely be a hit 🙂
Alice @ Hip Foodie Mom says
March 18, 2016 at 9:33 amgruyere-salami-risotto-balls!!!!! such a great idea!!! love!
Ashley - Baker by Nature says
March 18, 2016 at 3:02 amThese look irresistible!
Michele says
March 22, 2016 at 2:06 pmthey are pretty addicting…. 🙂
Megan @ MegUnprocessed says
March 17, 2016 at 10:34 pmThese do look good!
Koninika says
March 17, 2016 at 5:01 pmI like how you put thought into the recipe post and not only gave step by step instructions but kind of like a guide to eating it as well! Great recipe!
Michele says
March 17, 2016 at 7:37 pmKokinika` That is one of the nicest compliments Ive ever had! Thank you so much! You made my day! ~m
laura londergan says
March 17, 2016 at 10:05 amthese look like they would be really good. It would be a perfect appetizer for a cocktail party or holiday celebration as well.
Michele says
March 17, 2016 at 10:37 amMy thoughts exactly! `m
Heather says
March 17, 2016 at 9:12 amCongratulations on 2 years blogging! That is a great accomplishment! These risotto balls look delicious! I am going to have to try them. I have never made risotto before.
Michele says
March 17, 2016 at 10:38 amI was always intimidated in making risotto after watching hell’s kitchen. But after I made it I can’t figure out why Gordon Ramsay gets so angry… its easy and delicious~
Tanya @ Mom's Small Victories says
March 17, 2016 at 4:38 amOh these look delicious. I love the combination of melty cheese and salami. Looks like a great appetizer for a party.
Michele says
March 17, 2016 at 10:38 amI just used them for a happy hour get together and they went very well! ~m
Siniciliya says
March 17, 2016 at 2:28 amThey look incredibly delicious, I would definitely go for them with a glass of red wine! Wait, is it ok to want a glass of red wine at 11 am? ))))
Michele says
March 17, 2016 at 10:39 amIt is in my book! <3 ~m
jill conyers says
March 17, 2016 at 1:15 amThis makes me think of my daughter because she loves salami. I never thought to use risotto for a ball recipe.
Michele says
March 17, 2016 at 10:41 amWhat’s not to love about salami! Your daughter is right! 🙂
Brittany says
March 16, 2016 at 11:32 pmThese sound really delicious! Perfect for appetizers.
tiaras and tantrums says
March 16, 2016 at 8:33 pmthese looks amazing! I wonder, can you put a bit more salami in the middle – I think I would like a bit more in my bite. We love salami in my home!
Michele says
March 17, 2016 at 10:42 amI think you may have something there…. a diced piece of salami would be good too!
CN says
March 16, 2016 at 8:16 pmLooking forward to watching your blog grow and hopefully a taste test or two…or more!
Michele says
March 17, 2016 at 10:43 am🙂 Anytime CN! Anytime!
Debra says
March 16, 2016 at 8:09 pmOh my gosh. These sound amazing! I have just ventured into making risotto and I think this needs to be next on my list!
Jenn Peters says
March 16, 2016 at 7:40 pmCongrats on two years of blogging 🙂 Love the risotto ball recipe, looks so good.
Michele says
March 17, 2016 at 10:43 amThanks Jenn“` 🙂
Becca says
March 16, 2016 at 7:32 pmThose look so good, I think I’d really like them! I love anything with cheese. Also, happy blogiversary!
Ana De- Jesus says
March 16, 2016 at 2:46 pmI would have it without meat because I am a vegetarian but this looks delicious! Look at that melting cheesy and crispy breadcrumbs!
kristi says
March 16, 2016 at 12:33 pmi love gruyere cheese and my kids love salami. i think it’s time to introduce the two!
Heather lawrence says
March 16, 2016 at 10:31 amI have never tried risotto or gruyere cheese to be honest with you.
This looks like it would be quite delicious!
something new to introduce to myself and to my kids.
michele says
March 16, 2016 at 9:59 amThese are sooooo good! Like kinda like friend mac and cheese. Cheesecake factory sells them and I order them all the time. Thanks for the post.
Mahy says
March 16, 2016 at 7:25 amOh I’m so glad I came across your blog today–I absolutely needed something like this to make for the kids!! deliciously stunning!
Robin Rue (@massholemommy) says
March 16, 2016 at 2:50 amI could eat those every single day! I would love to make these – they sound so good.
Sam | Ahead of Thyme says
March 15, 2016 at 9:43 pmWhat an amazing appetizer! So creative!! This will be a big hit at my next dinner party!
Michele says
March 15, 2016 at 10:51 pmSo glad you like it! ~m
Felesha says
March 15, 2016 at 9:08 pmThese look amazing!!! I’m so in with the salami and gruyere cheese!!! Thank you for sharing.
Michele says
March 15, 2016 at 10:50 pmThanks Felesha Im glad you like it… It is really yummy! ~m
ginger and scotch says
March 15, 2016 at 8:59 pmPerfect for leftover risotto! And the kids will love the stuffed cheese.
Michele says
March 15, 2016 at 10:51 pm🙂
Jessica {Swanky Recipes} says
March 15, 2016 at 8:54 pmDid someone say cheese? I totally need to make this recipe this week! Our family would love this!
Michele says
March 15, 2016 at 10:51 pm🙂