Arancini Recipe
Fried Italian risotto balls filled with mozzarella and Bolognese
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Ingredients
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For the Arancini
Method
Cooking Instructions
- 1
Prepare the Risotto
In a large saucepan, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent. Add Arborio rice and stir for a couple of minutes until lightly toasted. Gradually add vegetable broth, one cup at a time, stirring frequently until absorbed. This should take about 20 minutes. Once the rice is creamy and al dente, season with salt and black pepper. Remove from heat and let cool.
- 2
Form the Arancini
Once the risotto has cooled, take a small amount of the rice mixture and flatten it in your hand. Place a cube of mozzarella and a teaspoon of Bolognese sauce in the center, then mold the rice around the filling to form a ball. Repeat with the remaining mixture.
- 3
Coat and Fry
Dip each rice ball in beaten egg, then roll in breadcrumbs to coat completely. In a large pot, heat vegetable oil over medium-high heat. Carefully add the arancini in batches, frying until golden brown on all sides, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
- 4
Serve
Serve the arancini warm with extra Bolognese sauce or marinara sauce on the side for dipping.
