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Ingredients
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Arancini Base
Frying
Garnish
Method
Preparation of Arancini
- 1
Mix the Risotto
In a large mixing bowl, combine the cooked risotto, 1 cup of grated Pecorino Romano cheese, and 1 tsp of black pepper. Mix thoroughly until well combined.
- 2
Form the Balls
With wet hands, take a small portion (about 2 tablespoons) of the risotto mixture and form it into a ball. Repeat with the remaining mixture.
- 3
Prepare Breading Station
Set up a breading station by placing flour in one shallow dish, beaten eggs in another, and breadcrumbs in a third dish.
- 4
Bread the Arancini
Roll each risotto ball in flour, dip it in the beaten eggs, and then coat it with breadcrumbs until fully covered. Set aside on a plate.
Frying
- 5
Heat the Oil
In a deep pot, heat 4 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Arancini
Carefully add a few arancini balls to the hot oil, making sure not to overcrowd the pot. Fry for about 3-4 minutes, or until golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels.
Serving
- 7
Garnish and Serve
Once all arancini are fried, sprinkle the remaining ¼ cup of grated Pecorino Romano cheese and freshly ground black pepper over the top. Serve hot with your favorite dipping sauce.
