Arancini Recipe
crispy risotto balls, mozzarella, provolone, pecorino romano, marinara
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Ingredients
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Risotto Base
Filling
Breading
Frying
Marinara Sauce
Method
Risotto Preparation
- 1
Cook the Risotto
In a medium saucepan, heat the broth over medium heat until simmering. In a separate large saucepan, melt 2 tablespoons of butter over medium heat, add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and rice, stirring constantly for 2 minutes until the rice is lightly toasted.
- 2
Add Wine and Broth
Pour in the white wine and cook, stirring frequently, until the liquid is absorbed. Gradually add the warm broth, one ladle at a time, allowing the rice to absorb the liquid before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.
- 3
Finish the Risotto
Remove from heat, stir in the grated parmesan cheese, salt, and pepper. Spread the risotto onto a baking sheet to cool completely.
Filling Preparation
- 4
Prepare the Filling
Once the risotto has cooled, take a small portion of the risotto (about the size of a golf ball) and flatten it in the palm of your hand. Place a cube of mozzarella and a sprinkle of provolone and pecorino romano cheese in the center. Form the risotto around the cheese, rolling it into a ball.
Breading and Frying
- 5
Bread the Arancini
Dredge each rice ball in flour, then dip it into the beaten eggs, and finally coat it in bread crumbs. Make sure each ball is fully covered.
- 6
Fry the Arancini
In a deep pot, heat the vegetable oil to 350°F (175°C). Fry the arancini in batches until golden brown, about 3-4 minutes. Use a slotted spoon to remove them and place on paper towels to drain excess oil.
