Arancini Recipe

Cooking Instructions

1. 1

   Prepare the Risotto

   In a large saucepan, heat the broth and keep it warm. In another pan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft. Add the risotto rice and cook for 1-2 minutes, stirring constantly. Gradually add the warm broth, one ladle at a time, stirring frequently until absorbed. Continue until the rice is creamy and al dente, about 18-20 minutes. Remove from heat and stir in parmesan cheese. Allow to cool.

2. 2

   Form the Arancini

   Once the risotto is cool, take a small amount of the mixture and flatten it in your palm. Place a cube of mozzarella in the center and mold the rice around it to form a ball. Repeat with the remaining mixture.

3. 3

   Coat the Arancini

   Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with bread crumbs. Roll each arancini ball in flour, dip in eggs, and finally coat with bread crumbs. Ensure they are well-covered.

4. 4

   Fry the Arancini

   In a deep pan, heat olive oil over medium-high heat. Once hot, fry the arancini in batches until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

5. 5

   Serve

   Serve hot with marinara sauce on the side for dipping.