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Golden fried arancini balls served with marinara sauce, cheese, and olives on a wooden board for a New Year’s Eve Dinner Menu.

New Year’s Eve Dinner Menu (Elegant & Easy)

This recipe offers an elegant yet easy appetizer perfect for your New Year's Eve celebration, designed for busy parents and home cooks. Impress your guests with a sophisticated dish that doesn't require hours in the kitchen.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 35 minutes
Servings: 12 appetizers
Course: Appetizer
Cuisine: Italian-inspired
Calories: 494
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 4 tablespoons unsalted butter divided
  • 1 small yellow onion finely chopped
  • 3 cloves garlic roughly chopped
  • 1 cup Arborio rice
  • 3.5 cups vegetable stock
  • 0.5 cup dry white wine
  • 1 cup Parmesan cheese finely grated
  • 0.25 cup mascarpone cheese
  • 1 lemon juiced and zested
  • kosher salt and freshly cracked black pepper to taste
For the Coating and Frying
  • 3 ounces low-moisture mozzarella cut into ½ inch pieces
  • 2 cups panko breadcrumbs
  • 0.5 cup all-purpose flour
  • 2 large eggs
  • 6 cups canola oil for frying
For Serving
  • 1 15-ounce jar marinara sauce

Equipment

  • Medium saucepan
  • Baking sheet
  • Parchment paper
  • Shallow bowls
  • Dutch oven
  • Slotted spoon

Method
 

  1. Heat 2 tablespoons of butter in a medium saucepan over medium heat. Add the onions and sauté until translucent. Add the garlic and sauté for about 1 minute. Add the Arborio rice to the skillet and toast for 60 seconds, stirring frequently.
  2. Add the white wine and stir until absorbed. Add the vegetable stock ½ cup at a time, stirring until absorbed after each addition. After the final addition, cook for 5 more minutes. Stir in Parmesan, mascarpone cheese, lemon zest, lemon juice, the remaining butter, and season with salt and pepper.
  3. Spread the risotto in an even layer on a parchment-lined baking sheet and chill in the fridge for 1-2 hours until firm.
  4. Line another baking sheet with parchment paper. Scoop out ¼ cup of risotto and form into a patty. Place a piece of mozzarella in the center. Shape the risotto around the cheese to form a ball. Repeat with remaining risotto and cheese. Freeze the balls for 15 minutes.
  5. Place panko in a shallow bowl. Place flour in another shallow bowl, seasoned with salt and pepper. Place beaten eggs in a third shallow bowl. Roll the risotto balls first in flour, then egg, then panko. Place back on the parchment paper.
  6. Heat the oil in a large Dutch oven over medium heat until it reaches 350°. Carefully fry 5-6 risotto balls at a time until golden brown, about 6–8 minutes, flipping halfway through. Transfer to a paper towel-lined plate to drain and season with salt. Repeat with remaining balls.
  7. Serve warm with marinara sauce or pesto on the side.

Nutrition

Calories: 494kcalCarbohydrates: 53gProtein: 17gFat: 22gSaturated Fat: 12gCholesterol: 108mgSodium: 1451mgPotassium: 407mgFiber: 4gSugar: 6gVitamin A: 1277IUVitamin C: 16mgCalcium: 329mgIron: 4mg

Notes

These are a perfect appetizer to serve with other small plate items for your New Year's Eve gathering.

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