Arancini Recipe
Risotto, fontina, peas, prosciutto cotto, bolognese sauce
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Ingredients
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Risotto Base
Filling
Breading
Bolognese Sauce
Frying
Method
Prepare Risotto
- 1
- 2
Add Rice
Stir in the Arborio rice, allowing it to toast for about 2 minutes, stirring frequently.
- 3
Add Broth Gradually
Begin adding the chicken broth, one ladle at a time, stirring constantly. Allow the rice to absorb the broth before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 4
Finish Risotto
Remove from heat and stir in the butter and grated Parmesan cheese. Season with salt and pepper to taste. Let cool completely.
Prepare Filling
- 5
Mix Filling Ingredients
Once the risotto has cooled, stir in the diced fontina cheese, peas, and prosciutto cotto until evenly distributed.
Form Arancini
- 6
Shape Balls
With wet hands, take a small amount of risotto mixture and form it into a ball about the size of a golf ball. Make a small indentation in the center and fill it with a teaspoon of bolognese sauce. Seal the ball tightly.
- 7
Coat Arancini
Roll the formed ball in flour, dip in beaten eggs, and then coat with breadcrumbs. Repeat with remaining risotto mixture.
Prepare Bolognese Sauce
- 8
- 9
Add Tomato Sauce
Stir in the tomato sauce and Italian seasoning, simmer for 20 minutes. Season with salt and pepper to taste.
Fry Arancini
- 10
Heat Oil
In a deep saucepan or fryer, heat vegetable oil to 350°F (175°C).
- 11
Fry Balls
Fry the arancini in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.