Arancini Alla Siciliana Recipe

Preparation Instructions

1. 1

   Prepare the Risotto

   In a medium pot, bring the chicken or vegetable broth to a simmer. In a separate pan, toast the Arborio rice over medium heat for 2-3 minutes. Gradually add the broth, one ladle at a time, stirring constantly until the rice absorbs the liquid. Add the saffron threads and continue cooking until the rice is creamy and al dente, about 18-20 minutes. Stir in the frozen peas and cook for an additional 2 minutes.

2. 2

   Cool the Risotto

   Remove the risotto from heat and spread it out on a baking sheet to cool completely. Once cooled, mix in the mascarpone cheese until fully incorporated.

3. 3

   Shape the Arancini

   Once the risotto is cool, take a handful of the mixture and form it into a ball, about the size of a golf ball. Continue until all the risotto is used.

4. 4

   Prepare for Frying

   Set up a dredging station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each risotto ball in flour, dip in beaten eggs, and then coat with breadcrumbs.

5. 5

   Fry the Arancini

   In a large pot, heat the vegetable oil to 350°F (175°C). Fry the arancini in batches until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.

6. 6

   Serve

   Serve hot with marinara sauce or your favorite dipping sauce.