Arancini Recipe
risotto balls with mozzarella in walnut sauce
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Ingredients
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Arancini Ingredients
Method
Cooking Directions
- 1
Prepare the Risotto
Gradually add the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue until the rice is creamy and al dente (about 18-20 minutes). Stir in the grated Parmesan cheese, salt, and pepper. Spread the risotto on a baking sheet and let it cool.
- 2
Form the Arancini
Once the risotto has cooled, take about a tablespoon of risotto in your hands, flatten it, and place a small piece of mozzarella in the center. Shape the risotto around the cheese into a ball and roll in breadcrumbs. Repeat until all the risotto is used.
- 3
Fry the Arancini
Heat the oil in a deep frying pan over medium heat. Once hot, carefully add the arancini balls in batches, frying until golden brown and crispy (about 3-4 minutes). Remove and drain on paper towels.
- 4
Prepare the Walnut Sauce
In a blender, combine 1 cup of walnuts, 1 cup of vegetable broth, 2 tablespoons of olive oil, salt, and pepper to taste. Blend until smooth and creamy.
- 5
Serve
Serve the arancini hot, drizzled with walnut sauce.
