Traditional Italian arancini recipes usually start with slow-cooked risotto, which you then have to form into balls and deep-fry. We’ve simplified the process by developing an easy risotto that you add all of the broth to at once, so you can skip the constant stirring of the classic method. Then we mix in sautéed kale and fresh goat cheese, form the chilled risotto into little patties, dredge them in panko, and pan-fry until crispy. The final dollop of our easy roasted red pepper sauce makes these risotto cakes an elegant starter for any cocktail party.
What to buy: Panko is coarse Japanese-style breadcrumbs. It’s available in the international section of most supermarkets.
Game plan: The risotto can be made up to 1 day ahead, cooled to room temperature, covered, and refrigerated until ready to form into patties and fry.
For the sauce:
For frying the cakes: