CT Style with Ryan Kristafer & Teresa Dufour Making Arancini Reuben Balls!

With a maiden name like Reilly you know I’m going to have a yummy recipe up my sleeves for your left over St. Patty’s Day corned beef! Yes, I was psyched to be back with Ryan and Teresa making Arancini Reuben Balls in The Bender kitchen on CT Style this week! I do love being on the set there and everyone loved my corned beef creation! Another exciting part about being on the set at WTNH is meeting new guests getting ready to go on camera doing their segments…never a dull moment!

These risotto balls are crispy on the outside and creamy and cheesy on the inside…mini Reubens! All you need is 1 1/2 cups of left over corned beef to make these outragerous Arancini Reuben Balls! Risotto, cornbeef, jalapeño, cream cheese, swiss cheese and mozzarella come together to form these litttle melt in your mouth morsels.

They are actually lighter then you think, perhaps the cream cheese in the recipe helps to make for that satiny texture you get as it puffs when it’s heated. I serve the Arancini Reuben Balls with my gourmet thousand island dressing which I make with Greek yogurt and a creamy horseradish to compliment the corned beef. My homemade thousand island dressing make for the ideal accompaniment.

Risotto balls, in general, are actually an Italian appetizer made with left over risotto, stuffed with mozzarella and prosciutto, then breaded and deep fried! I wanted these Arancini Reuben Balls, to be a cross between a reuben and popper. Oh boy, they are out of this world.

These gourmet Arancini Reuben Balls are the perfect creation for your left over St. Patrick’s Day corned beef. They freeze up really well too which will make for a nice little treat at a later date though I doubt you’ll have any left behind.

You’ll need to think of some desserts to go with your Arancini Reuben Balls like Bakalva, Ricotta Pie, Berries in Dreamy Cream or Guiness Chocolate Cupcakes!