Arancini Recipe
Mozzarella Stuffed Aborio Rice Croquettes, Italian Gremolata, Imported Peccorino, Basil & House Made Marinara
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Ingredients
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For the Arancini
For the Gremolata
For the Marinara Sauce
Method
For the Arancini
- 1
Cook the Rice
In a medium saucepan, bring the chicken or vegetable broth to a boil. Add the Arborio rice, reduce heat to low, cover, and simmer for about 18-20 minutes until the rice is tender and the liquid is absorbed. Remove from heat and let it cool slightly.
- 2
Prepare the Mixture
In a large mixing bowl, combine the cooked Arborio rice, diced mozzarella, chopped onion, minced garlic, beaten egg, grated Parmesan cheese, salt, and black pepper. Mix well until all ingredients are incorporated.
- 3
Form the Croquettes
Using your hands, form the rice mixture into small balls (about the size of a golf ball). Place them on a baking sheet lined with parchment paper.
- 4
Coat the Croquettes
Roll each ball in flour, dip in beaten egg, and then coat with breadcrumbs. Ensure they are evenly covered. Refrigerate for at least 30 minutes to firm up.
- 5
Fry the Croquettes
Heat oil in a deep frying pan over medium heat. Once hot, fry the croquettes in batches until golden brown on all sides, about 3-4 minutes. Remove and drain on paper towels.
For the Gremolata
- 6
Combine Ingredients
In a small bowl, mix together the chopped parsley, minced garlic, and lemon zest. Set aside to allow the flavors to meld.
For the Marinara Sauce
- 7
- 8
Cook the Sauce
Add the crushed tomatoes, dried oregano, salt, and black pepper to the saucepan. Simmer for 20-25 minutes, stirring occasionally. Add chopped fresh basil just before serving.