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Ingredients
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Arancini Balls
Vodka Sauce
Method
Arancini Balls
- 1
Prepare the Risotto
In a medium saucepan, bring the vegetable broth to a simmer. In another pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and cook for another minute. Stir in the risotto rice and toast for 2 minutes.
- 2
Cook the Risotto
Gradually add the simmering vegetable broth, one ladle at a time, stirring continuously until absorbed. Repeat until the rice is al dente and creamy, about 18-20 minutes. Remove from heat, stir in salt, pepper, and 1 cup of grated Parmesan cheese. Allow to cool.
- 3
Form the Arancini
Once the risotto is cool, take a small handful of risotto in your hands, place a cube of mozzarella in the center, and shape the rice around it to form a ball. Repeat until all the risotto is used.
- 4
Coat the Balls
Roll each ball in the beaten egg, then in the breadcrumbs until fully coated. Set aside on a plate.
- 5
Vodka Sauce
- 6
- 7
Make the Sauce
Pour in the crushed tomatoes and vodka, simmer for 10 minutes to allow the alcohol to cook off. Stir in the heavy cream, grated Parmesan cheese, salt, and pepper. Simmer for an additional 5 minutes.
- 8
Finish the Sauce
Stir in the chopped fresh basil just before serving.
