Arancini Recipe

Name: La Casa Pasta Restaurants Arancini Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 25 servings
Cuisine: Italian
Ingredients: 1 cups Arborio rice; 4 cups Chicken or vegetable broth; 1 medium Onion, finely chopped; 2 cloves Garlic, minced; 1 cups Peas, frozen; 1 cups Mozzarella cheese, cubed; 0.5 cups Parmesan cheese, grated; 1 large Egg, beaten; 1 cups All-purpose flour; 2 cups Breadcrumbs, Italian; 2 cups Olive oil, for frying; 1 to taste Salt; 1 to taste Black pepper; 2 cups Marinara sauce, for dipping

Inspired by La Casa Pasta Restaurant

Time1h 15m

Serves25

(25) fried risotto balls, filled with cheese, peas and marinara sauce

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Ingredients

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Ingredients

1 cups Arborio rice

4 cups Chicken or vegetable broth

1 medium Onion, finely chopped

2 cloves Garlic, minced

1 cups Peas, frozen

1 cups Mozzarella cheese, cubed

1/2 cups Parmesan cheese, grated

1 large Egg, beaten

1 cups 00 bread flour

2 cups Breadcrumbs, Italian

2 cups Olive oil, for frying

1 to taste Celtic sea salt

1 to taste black pepper

2 cups Marinara sauce, for dipping

Method

Instructions

Prepare the Risotto

In a large saucepan, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.

Cook the Rice

Add Arborio rice to the saucepan and cook for a few minutes until the rice is lightly toasted. Gradually add the broth, one cup at a time, stirring constantly until absorbed. This should take about 20 minutes.

Add Peas and Cheese

Once the rice is creamy and al dente, stir in the frozen peas, Parmesan cheese, salt, and black pepper. Remove from heat and let cool.

Form Balls

Once the risotto mixture has cooled, beat the egg and mix it into the risotto. Take a small amount of the mixture, flatten it in your palm, and place a cube of mozzarella in the center. Shape the rice around the cheese to form a ball. Repeat until all the mixture is used.

Coat the Balls

Roll each ball in flour, dip into beaten egg, then roll in breadcrumbs to coat evenly.

Fry the Arancini

Heat olive oil in a deep frying pan over medium-high heat. Fry the arancini in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

Serve

Serve hot with marinara sauce for dipping.

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