Ricotta Arancini Recipe

Cooking Instructions

1. 1

   Cook the Rice

   In a medium saucepan, combine Arborio rice and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes or until the rice is creamy and cooked through. Allow to cool.

2. 2

   Prepare the Mixture

   In a large mixing bowl, combine cooled Arborio rice, ricotta cheese, Parmesan cheese, egg, salt, pepper, and chopped parsley. Mix until well combined.

3. 3

   Form the Arancini

   Once the mixture is well combined, take a handful of the mixture and form it into balls (about the size of a golf ball). Roll each ball in gluten-free breadcrumbs to coat.

4. 4

   Fry the Arancini

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

5. 5

   Serve

   Serve the ricotta arancini warm with truffle aioli on the side for dipping.