Arancini Di Riso Recipe

Preparation Steps

1. 1

   Cook the Rice

   In a medium saucepan, bring the vegetable broth to a boil. Add the Carnaroli rice and a pinch of salt. Reduce the heat to low, cover, and simmer for about 18-20 minutes or until the rice is tender. Remove from heat and let it cool.

2. 2

   Prepare the Duxelle

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent. Add the mushrooms and cook until the liquid evaporates. Stir in the English peas and season with salt and pepper. Cook for another 5 minutes, then remove from heat.

3. 3

   Make the Arancini Mixture

   In a large bowl, combine the cooked rice, mushroom duxelle, mixed cheeses, and beaten egg. Mix well until combined. Form the mixture into balls, about the size of a golf ball.

4. 4

   Coat the Arancini

   Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each rice ball in flour, dip in egg, and then coat with breadcrumbs.

5. 5

   Fry the Arancini

   In a large pot, heat the olive oil over medium heat until hot. Fry the arancini in batches until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

6. 6

   Prepare the Sauce

   In a saucepan, combine the Pomodoro sauce and Marsala wine. Simmer for about 10 minutes until heated through.

7. 7

   Serve

   Place a generous spoonful of the Pomodoro sauce on a plate, top with the fried arancini, and serve hot.