Cheese-Stuffed Arancini with Mornay Sauce

Introduction :
Arancini are golden, crispy rice balls stuffed with gooey cheese and served with a rich, creamy Mornay sauce. This classic Italian dish is a crowd-pleaser and makes for a perfect appetizer or snack. The combination of crunchy breadcrumbs, flavorful risotto, and melty cheese inside is simply irresistible!

Ingredients:

For the Arancini:

2 cups cooked risotto (cooled, preferably day-old)

1/2 cup grated Parmesan cheese

1/2 cup mozzarella or fontina cheese*, cut into small cubes

1/2 cup breadcrumbs (Italian-style or panko)

1/4 cup all-purpose flour

2 large eggs, beaten

1 tsp dried oregano

1/2 tsp garlic powder

Salt & pepper to taste

Vegetable oil (for deep-frying)

For the Mornay Sauce:

2 tbsp butter

2 tbsp all-purpose flour

1 cup whole milk (warmed)

1/2 cup shredded Gruyère or sharp cheddar cheese

1/4 cup grated Parmesan

Pinch of nutmeg

Salt & white pepper to taste

Instructions:

Prepare the Mornay Sauce (Make First):

In a saucepan, melt butter over medium heat.

Whisk in flour and cook for 1-2 minutes (do not brown).

Gradually pour in warm milk, whisking constantly until smooth.

Simmer until thickened (~3-4 min), then stir in Gruyère, Parmesan, nutmeg, salt, and white pepper.

Keep warm on low heat, stirring occasionally.

Shape & Stuff the Arancini: