Arancini Recipe
3 Arancini, Made with Hungarian Peppers, Mozzarella, Marinara, Pesto
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Ingredients
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General
Arancini Base
Filling
Breading
Sauces
Method
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
- 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.
