ARANCINI Recipe
Crispy on the outside and creamy on the inside, these traditional Italian rice balls are filled with rich mozzarella and served with a zesty marinara sauce.
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Ingredients
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Arancini Ingredients
Method
Cooking Directions
Prepare the Risotto
In a saucepan, heat the vegetable broth over medium heat. In a separate pot, heat a tablespoon of olive oil and sauté the onion until translucent. Add the garlic and Arborio rice, stirring for a minute. Gradually add the broth, one ladle at a time, stirring continuously until the rice is creamy and al dente. Stir in the peas, and season with salt and pepper. Remove from heat and let it cool.
Form the Balls
Once the risotto is cool, mix in the beaten egg, mozzarella, and parmesan cheese. With wet hands, take a handful of the mixture and form it into a ball around a piece of mozzarella. Repeat until all the mixture is used.
Coat the Arancini
Roll each ball in flour, then dip it in breadcrumbs to coat evenly.
Fry the Arancini
In a deep frying pan, heat olive oil over medium-high heat. Fry the arancini in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
Serve
Serve hot with marinara sauce for dipping.
