Prepare the Risotto Base

1. Cook Arborio Rice

In a large pan, heat 1 tablespoon of olive oil over medium heat. Add 1 cup of Arborio rice and cook for 1-2 minutes until rice is slightly translucent. Gradually add 3 cups of warm chicken or vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue cooking for 18–20 minutes, or until the rice is tender and creamy.

2. Cool the Risotto

Once the risotto is cooked, transfer it to a flat baking dish or tray and allow it to cool completely. This helps the mixture set and makes it easier to form balls.

Prepare the Filling

3. Chop Hungarian Peppers

Finely dice 2 Hungarian peppers. Sauté them in 1 teaspoon of olive oil over medium heat for about 3–4 minutes until softened. Let them cool.

4. Prepare Mozzarella

Cut mozzarella into small 1/2-inch cubes, about 6–9 cubes depending on how many arancini you're making. Set aside for filling later.

Form and Stuff the Arancini

5. Shape the Arancini

Take a small scoop of cooled risotto (about 2 tablespoons), flatten slightly in your palm, and place a cube of mozzarella and a small spoon of sautéed Hungarian peppers in the center.

6. Seal and Roll

Encase the filling by gently folding the risotto around it and rolling it into a smooth ball. Repeat until all risotto is used. You should have about 3 arancini.

Bread the Arancini

7. Prepare Breading Station

Set up three shallow bowls: one with 1 cup of flour, another with 2 beaten eggs, and the third with 1 cup of breadcrumbs.

8. Coat the Balls

Roll each arancini ball in flour, then dip in egg, and finally coat with breadcrumbs. Press gently to make sure the crumbs stick evenly.

Fry the Arancini

9. Heat the Oil

Pour vegetable oil into a deep saucepan to a depth of at least 2 inches. Heat to 350°F (175°C).

10. Fry the Balls

Gently lower the arancini into the hot oil and fry for 3–4 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Serve

11. Plate and Garnish

Warm up marinara sauce and pesto. Spoon marinara onto a plate, place the fried arancini on top, and drizzle with pesto. Serve immediately while hot and melty inside.

Arancini Recipe

Recipe information

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General

Arancini Base

Filling

Breading

Sauces