ARANCINI Recipe

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.

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.

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.

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.

Serve

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