5 from 3 votes
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!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 and salami. Those are surrounded by risotto that is rolled in panko and fried for a crunchy bite of deliciousness!
Gruyere Salami Risotto Balls (Arancini)
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
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 and salami. Those are surrounded by risotto that is rolled in panko and fried for a crunchy bite of deliciousness!
Course: Appetizer
Cuisine: American, Italian
Keyword: arancini recipe, risotto ball recipe
Servings: 12 servings
Calories: 579 kcal
Author: Michele Hall
Ingredients
  • 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
Instructions
  1. Prepare Risotto 8 hours ahead from Mushroom risotto recipe listed above, but omit the mushrooms.
  2. The risotto can also be made the night before making these balls.
  3. Place chilled risotto into a larger bowl and add to it 2 beaten eggs and 1/2 cup of Parmesan Cheese
  4. Set bowl aside.
  5. In a small bowl place panko, salt, oregano and remaining 1/2 cup of Parmesan cheese and mix well.
  6. Heat a skillet to high, then add vegetable oil and reduce the heat to medium high.
  7. 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.)
(You can refer to pic in notes for step by step instructions for making the balls as well.)
  1. Wet your hands with water then scoop a golf ball sized amount of risotto mixture into your hand and press flat.
  2. Using your thumb, make a small indention for salami and gruyere to go.
  3. Place a couple of pieces of salami and one piece of cheese in the indention.
  4. Slowly round up the sides and form a ball around the cheese and meat.
  5. Place on a plate and continue making the rest of the risotto into balls until all risotto used.
  6. 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.
  7. Roll all balls in panko until all have been completed.
  8. 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.
  9. 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.
  10. In batches with plenty of room in between them cook for 8-10 mins until all sides are golden brown.
  11. Once all sides are golden brown, place on paper towel and place in 250° oven until all are ready to serve.
  12. Serve alone with fresh parmesan sprinkled on top or with your favorite tomato sauce to dip into.
Recipe Notes

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.