Jul 14 2026
Restaurants›Farmhouse at the Crossroads›Arancini Recipe

Arancini Recipe

Inspired by Farmhouse at the Crossroads
Time1h 30m
Serves4

Veal, Peas, Mascarpone, Saffron Risotto, Served With San Marzano Tomato Sauce

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Ingredients

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Risotto

Filling

Breading and Frying

Tomato Sauce

Method

Risotto Preparation

  1. 1

    Sauté Aromatics

    In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.

  2. 2

    Toast Rice

    Add the Arborio rice and toast for about 2 minutes, stirring frequently.

  3. 3

    Add Wine

    Pour in the white wine and stir until it is mostly absorbed by the rice.

  4. 4

    Add Broth Gradually

    Begin to add the chicken broth, one ladle at a time, stirring continuously. Wait until the liquid is absorbed before adding the next ladle. Continue until the rice is creamy and al dente, about 18-20 minutes.

  5. 5

    Incorporate Saffron and Cheese

    In the last few minutes of cooking, add the saffron threads, mascarpone cheese, and grated Parmesan cheese. Stir well and season with salt and black pepper.

Filling Preparation

  1. 6

    Cook Veal

    In a skillet, cook the ground veal over medium heat until browned. Drain excess fat.

  2. 7

    Mix Filling

    In a bowl, combine the cooked veal, frozen peas, and 1 beaten egg. Mix well.

Arancini Assembly

  1. 8

    Form Balls

    Once the risotto has cooled slightly, take a small amount (about 2 tablespoons) and flatten it in your palm. Place a spoonful of the veal and pea mixture in the center and shape the rice around it into a ball. Repeat with remaining risotto and filling.

Breading and Frying

  1. 9

    Prepare Breading Station

    Set up a breading station with flour, beaten eggs, and breadcrumbs in separate bowls.

  2. 10

    Bread the Arancini

    Roll each rice ball in flour, dip into the beaten eggs, and then coat with breadcrumbs.

  3. 11

    Heat Oil

    In a deep pot, heat vegetable oil to 350°F (175°C).

  4. 12

    Fry Arancini

    Fry the coated rice balls in batches until golden brown, about 3-4 minutes. Drain on paper towels.

Tomato Sauce Preparation

  1. 13

    Sauté Garlic

    In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.

  2. 14

    Add Tomatoes

    Add the canned San Marzano tomatoes, crushing them with a spoon. Season with salt, black pepper, and simmer for 15-20 minutes.

  3. 15

    Finish Sauce

    Stir in the chopped fresh basil before serving.

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