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
- 1
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.
- 2
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.
- 3
Coat the Arancini
Roll each ball in flour, then dip it in breadcrumbs to coat evenly.
- 4
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.
- 5
Serve
Serve hot with marinara sauce for dipping.
