Arancini Recipe

Arancini Directions

1. 1

   Prepare the Rice

   In a large saucepan, combine the Arborio rice and water (or chicken broth). Bring to a boil over medium heat, then reduce the heat to low. Cover and simmer for about 18-20 minutes, or until the rice is creamy and al dente. Remove from heat and let it cool slightly.

2. 2

   Sauté the Vegetables

   In a skillet, heat a tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant. Stir in the frozen peas and cook until heated through, about 2-3 minutes. Season with salt and black pepper.

3. 3

   Combine Ingredients

   In a large bowl, combine the cooked Arborio rice, sautéed vegetables, cubed mozzarella cheese, and grated Parmesan cheese. Mix well and let it cool to room temperature. Once cooled, stir in the beaten eggs.

4. 4

   Form the Arancini

   With wet hands, take a portion of the rice mixture (about the size of a golf ball) and flatten it slightly. Place a small piece of mozzarella cheese in the center, then mold the rice around the cheese to form a ball. Repeat with the remaining mixture.

5. 5

   Prepare for Frying

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

6. 6

   Fry the Arancini

   In a deep pot or fryer, heat the olive oil to 350°F (175°C). Carefully add a few arancini balls at a time, frying until golden brown and crispy, about 3-4 minutes. Use a slotted spoon to transfer the cooked arancini to a plate lined with paper towels to drain excess oil.

7. 7

   Serve

   Serve the arancini hot with marinara sauce or your favorite dipping sauce.