Arancini Recipe
Risotto rolled in panko bread crumbs, fried golden brown served with Cavo's original marinara, roasted garlic basil vinaigrette, & pecorino romano cheese
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Ingredients
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Arancini Balls
Marinara Sauce
Roasted Garlic Basil Vinaigrette
Garnish
Method
Preparing the Arancini
- 1
Cook the Risotto
In a saucepan, heat the chicken or vegetable broth over medium heat. In a separate large pan, heat a tablespoon of olive oil over medium heat, add the chopped onion, and sauté until translucent. Add the minced garlic and sauté for another minute.
- 2
Add Rice
Stir in the Arborio rice, allowing it to toast for about 1-2 minutes. Gradually add the warm broth one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more. This process takes about 18-20 minutes until the rice is creamy and al dente.
- 3
Finish the Risotto
Remove from heat and stir in the grated Parmesan cheese, salt, and black pepper. Let it cool for about 30 minutes. Once cool, fold in the cubed mozzarella and beaten egg.
- 4
Shape the Arancini
Once the mixture has cooled, wet your hands and take a handful of the risotto mixture. Shape it into a ball, about the size of a golf ball. Repeat until all the mixture is used.
- 5
Bread the Arancini
Set up a breading station with three bowls: one with flour, one with beaten egg, and one with panko bread crumbs. Dip each ball first in flour, then the egg, and finally coat with panko breadcrumbs.
- 6
Fry the Arancini
In a deep pot, heat vegetable oil to 350°F (175°C). Fry the arancini in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.
Making the Marinara Sauce
- 7
- 8
Add Tomatoes and Seasoning
Add the canned crushed tomatoes, oregano, salt, and black pepper. Stir to combine and bring to a simmer. Cook for 15-20 minutes, stirring occasionally.
- 9
Finish with Basil
Stir in the chopped fresh basil right before serving. Adjust seasoning if necessary.
Preparing the Roasted Garlic Basil Vinaigrette
- 10
- 11
Blend Ingredients
Once roasted, squeeze the garlic cloves into a blender, add olive oil, balsamic vinegar, chopped basil, salt, and pepper. Blend until smooth.
Serving
- 12
Plate the Arancini
Arrange the fried arancini on a serving platter. Drizzle with marinara sauce and roasted garlic basil vinaigrette.
- 13
Garnish
Sprinkle with grated Pecorino Romano cheese and garnish with fresh basil leaves. Serve warm.