3 Arancini, Made with Hungarian Peppers, Mozzarella, Marinara, Pesto

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.

Cook Arborio Rice

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.

Cool the Risotto

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.

Chop Hungarian Peppers

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.

Prepare Mozzarella

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.

Shape the Arancini

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.

Seal and Roll

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

Prepare Breading Station

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

Coat the Balls

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

Heat the Oil

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.

Fry the Balls

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 information

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