Arancini Recipe

Cooking Instructions

1. 1

   Cook the Rice

   In a saucepan, bring vegetable broth to a boil. Stir in Arborio rice, reduce heat, cover, and simmer for about 18 minutes, or until rice is creamy and cooked through. Remove from heat and let cool.

2. 2

   Mix the Filling

   In a large bowl, combine the cooked rice, peas, diced prosciutto, mozzarella, Parmesan, Fontina, Gorgonzola, salt, and black pepper. Mix well until all ingredients are evenly distributed.

3. 3

   Form the Balls

   With wet hands, take a small portion of the rice mixture and flatten it in your palm. Place a small amount of filling (about a teaspoon) in the center, then mold the rice around it to form a ball. Repeat with the remaining mixture.

4. 4

   Prepare for Frying

   Set up a breading station: Place flour in one bowl, beaten eggs in another, and breadcrumbs in a third. Dip each rice ball first in flour, then in the egg, and finally in the breadcrumbs to coat.

5. 5

   Fry the Arancini

   In a deep skillet, heat olive oil over medium heat. Once hot, add the breaded rice balls in batches, frying for 3-4 minutes on each side or until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.

6. 6

   Serve

   Serve the arancini warm, with marinara sauce or aioli for dipping if desired.