Arancini Recipe
Panko crusted risotto with grana Padano cheese in a bed of marinara
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Ingredients
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For the Risotto
For the Coating
For the Marinara Sauce
For Frying
Method
Prepare the Risotto
- 1
Cooking the Risotto
In a large saucepan, heat the vegetable broth over low heat. In another pan, sauté the chopped onion and garlic in a bit of olive oil until translucent. Add the Arborio rice and toast it for 1-2 minutes. Pour in the white wine and let it absorb. Gradually add the warm broth, one ladle at a time, stirring frequently until the rice is creamy and al dente. Mix in the grated Grana Padano cheese, salt, and black pepper. Allow the risotto to cool before shaping.
Shape and Coat
- 2
Forming the Arancini
Once the risotto has cooled, take a handful and form it into a ball. Repeat until all risotto is used. Dredge each ball in flour, dip it in the beaten eggs, and finally coat it with panko breadcrumbs.
Make the Marinara Sauce
- 3
Fry the Arancini
- 4
Frying
In a large pot, heat vegetable oil to 350°F (175°C). Fry the arancini in batches until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
Serve
- 5
Plating the Dish
Serve the arancini on a bed of marinara sauce, garnished with additional grated Grana Padano cheese if desired.
