Arancini Recipe

Preparation Directions

1. 1

   Make the Risotto

   In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent. Add minced garlic and cook for another minute.

2. 2

   Cook the Rice

   Add the Arborio rice and cook for 2 minutes, stirring constantly. Gradually add vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Continue until the rice is creamy and cooked al dente (about 18-20 minutes).

3. 3

   Finish the Risotto

   Remove from heat and stir in grated Parmesan cheese, salt, and black pepper. Allow it to cool completely.

4. 4

   Form the Balls

   Once cooled, take a small amount of risotto in your hands, flatten it, place a cube of mozzarella in the center, and mold the rice around it to form a ball. Repeat until all risotto is used.

5. 5

   Prepare for Frying

   Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each risotto ball in flour, then dip in egg, and finally coat with breadcrumbs.

6. 6

   Fry the Arancini

   In a deep skillet or pot, heat olive oil over medium-high heat. Fry the arancini in batches until golden brown, about 3-4 minutes per side. Use a slotted spoon to remove them and drain on paper towels.