Fried Arancini Recipe

Cooking Directions

1. 1

   Prepare the Risotto

   In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent. Stir in the Arborio rice and cook for 2 minutes, stirring constantly. Gradually add the vegetable broth, one cup at a time, stirring continuously until the rice is creamy and cooked through. This should take about 18-20 minutes.

2. 2

   Mix in Additional Ingredients

   Once the risotto is cooked, remove it from the heat and stir in the chopped sundried tomatoes, pesto, salt, and pepper. Allow the mixture to cool slightly before adding the eggs and cubed mozzarella. Mix until well combined.

3. 3

   Form the Arancini

   Once the mixture has cooled, take about 2 tablespoons of the risotto mixture and form it into a ball. Repeat until all the mixture is used. Dredge each ball in flour, dip in beaten eggs, and then coat in breadcrumbs.

4. 4

   Fry the Arancini

   Heat vegetable oil in a large pot or deep fryer over medium-high heat. Once hot, carefully add the arancini in batches. Fry until golden brown, about 3-4 minutes per batch. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.

5. 5

   Serve

   Serve the fried arancini warm with a side of piperade coulis for dipping.