To those of us who didn’t have Italian mothers making us risotto or arancini when we were growing up, Gass’s experience is ...

Here, I’ve shared a basic risotto recipe with ham and blue cheese, but feel free to get creative with your own twists. You can shape the arancini into bite-sized snacks, perfect for nibbles ...

Absolutely. But this arancini recipe starts at the very beginning, flavoring the Italian rice balls with Parmesan cheese, lemon zest and juice, and garlic and stuffing them with gobs of mozzarella.

In today’s recipe, we put an updated spin on this classic Italian dish by stuffing our arancini with some zesty and flavorful shredded Buffalo chicken and bleu cheese. Then, we serve the rice ...

The cooking and preparation times given are for the arancini if using leftover risotto. If you can, allow another 10 minutes of chilling time for the shaped balls. The risotto recipe, which takes ...

You cannot make the arancini ham and cheese until the rice is cold. While the rice is cooling, mix the mozzarella and ham into golf ball sized rounds. In a bowl, mix water and flour together and ...

Add the cheese, parsley and garlic. Season with salt and pepper. 6 Spoon the pap into a shallow dish and allow to cool for 30 minutes. Stir well and chill in the fridge for a further 30 minutes or ...

While arancini ... makes Recipe from Vegan Italian Food: Over 100 Recipes for a Plant-based Feast by Shannon Martinez, photography by Kristoffer Paulsen. (Hardie Grant Books, $45).