Arancini Recipe
Cheese-filled arancini served on a bed of spicy house-made tomato sauce, topped with smoked paprika aioli & Grana Padano
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Ingredients
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Arancini Balls
Spicy Tomato Sauce
Smoked Paprika Aioli
Garnish
Method
Arancini Preparation
- 1
Cook the Rice
In a medium saucepan, bring the vegetable broth to a boil. Add the Arborio rice, reduce heat to low, cover, and simmer for about 20 minutes until the rice is tender and the liquid is absorbed. Remove from heat and let cool.
- 2
Sauté the Aromatics
In a skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another minute.
- 3
Combine Ingredients
In a large bowl, combine the cooked rice, sautéed onion and garlic, Parmesan cheese, beaten egg, salt, and black pepper. Mix well.
- 4
Form the Balls
Take a small amount of the rice mixture and flatten it in your palm. Place a cube of mozzarella cheese in the center and mold the rice around it to form a ball. Repeat until all mixture is used.
- 5
Coat the Balls
Roll each ball in the breadcrumbs, ensuring they are well coated.
- 6
Fry the Arancini
In a deep pot or fryer, heat oil to 350°F (175°C). Fry the arancini in batches until golden brown, about 3-4 minutes per batch. Remove and drain on paper towels.
Spicy Tomato Sauce Preparation
- 7
- 8
Simmer the Sauce
Add crushed tomatoes, red chili flakes, oregano, salt, and black pepper. Bring to a simmer and let cook for 15-20 minutes, stirring occasionally.
Smoked Paprika Aioli Preparation
- 9
Mix Aioli Ingredients
In a small bowl, combine mayonnaise, smoked paprika, lemon juice, minced garlic, and salt. Stir until well combined and refrigerate until ready to serve.
Plating
- 10
Assemble the Dish
On a plate, spread a generous amount of spicy tomato sauce. Place the fried arancini on top, drizzle with smoked paprika aioli, and sprinkle with grated Grana Padano.
