Arancini (3) Recipe

Cooking Directions

1. 1

   Prepare the Risotto

   In a saucepan, heat the chicken or beef broth over medium heat. In a separate large skillet, heat olive oil and sauté the diced onion and minced garlic until translucent. Add arborio rice and stir for 2-3 minutes until slightly toasted. Gradually add the warm broth, one ladle at a time, stirring often until the rice absorbs the liquid before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes. Season with salt and black pepper to taste.

2. 2

   Make the Meat Filling

   In a separate skillet, cook the ground meat over medium heat until browned. Add the frozen peas and any additional seasonings you prefer. Cook until the peas are heated through. Set aside to cool.

3. 3

   Form the Arancini

   Once the risotto is cool, take a handful and flatten it in your palm. Place a tablespoon of the meat filling and a few cubes of mozzarella cheese in the center. Form the rice around the filling into a ball shape. Repeat until all the mixture is used.

4. 4

   Coat and Fry

   Dredge each arancini ball in flour, then dip in beaten egg, and finally coat with breadcrumbs. In a large pot, heat olive oil to 350°F (175°C). Fry the arancini in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.

5. 5

   Serve

   Serve the arancini on a bed of warm marinara sauce and enjoy!