Arancini Recipe

Cooking Instructions

1. 1

   Prepare the Rice

   In a medium saucepan, bring the water to a boil. Add the Arborio rice and a pinch of salt. Reduce heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it cool.

2. 2

   Make the Risotto Mixture

   Once the rice has cooled, stir in the mozzarella, Parmesan, and a pinch of pepper. Form the mixture into small balls (about 1.5 inches in diameter) and make a small indentation in the center of each to add a drop of sugo pomodoro.

3. 3

   Coat the Arancini

   Set up a breading station with three bowls: one with flour, one with the beaten egg, and another with breadcrumbs. Roll each rice ball in flour, then dip in the egg, and finally coat with breadcrumbs.

4. 4

   Fry the Arancini

   In a deep skillet or pot, heat oil over medium heat. Fry the arancini in batches until golden brown on all sides, about 3-4 minutes. Remove and drain on paper towels.

5. 5

   Serve

   Serve the arancini warm with additional sugo pomodoro on the side for dipping.