Parmesan Arancini Recipe

Directions for Making Parmesan Arancini

1. 1

   Prepare the Risotto

   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.

2. 2

   Cool and Form Balls

   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.

3. 3

   Dredge and Coat

   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.

4. 4

   Fry the Arancini

   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.

5. 5

   Serve

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