Crispy risotto balls filled with parmesan cheese and served with marinara sauce.

Parmesan Arancini

Fresh mozzarella, tomatoes, and basil drizzled with balsamic reduction.

Caprese Salad

In a pot, heat the vegetable broth over medium heat. In a separate large pan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent. Add Arborio rice and stir for 2 minutes. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until absorbed. Continue until the rice is creamy and al dente. This should take about 18-20 minutes. Season with salt and black pepper.

Prepare the Risotto

Remove the risotto from heat and stir in the grated Parmesan cheese. Spread it out on a baking sheet and let cool for about 30 minutes. Once cooled, take a small handful of the risotto and form it into a ball, placing a small cube of Parmesan cheese inside each ball.

Cool and Form Balls

Set up a breading station: Place the flour in one bowl, the beaten egg in another, and the breadcrumbs in a third. Roll each risotto ball first in flour, then dip it in the beaten egg, and finally coat it in breadcrumbs. Set aside on a plate.

Dredge and Coat

In a large skillet, heat the olive oil over medium-high heat. Once hot, carefully add the arancini balls in batches, frying until golden brown on all sides, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.

Fry the Arancini

Serve the Parmesan arancini hot, alongside marinara sauce for dipping.

Serve

Arborio rice

Vegetable broth

Onion, finely chopped

Garlic, minced

Parmesan cheese, grated

Egg, beaten

All-purpose flour

Breadcrumbs

Salt

Black pepper

Olive oil, for frying

Marinara sauce, for serving

Slice the fresh mozzarella and tomatoes into thick slices.

Prepare the Ingredients

On a serving platter, alternate layers of mozzarella slices, tomato slices, and basil leaves.