Arancini A Lo Macho Recipe

Cooking Directions

1. 1

   Prepare the Rice

   In a pot, bring the chicken broth to a simmer. In a separate pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent. Add the Arborio rice, stirring for a couple of minutes until lightly toasted. Gradually add the warm chicken broth, one ladle at a time, stirring until absorbed. Cook until the rice is al dente. Remove from heat and let cool.

2. 2

   Make the Filling

   In a mixing bowl, combine the cooled rice, eggs, grated Parmesan cheese, crumbled chorizo, and green peas. Season with salt and black pepper to taste. Mix well until evenly combined.

3. 3

   Form the Arancini

   Take a small handful of the rice mixture and flatten it in your palm. Place a cube of mozzarella cheese in the center and form the rice around it into a ball. Repeat this process until all the mixture is used.

4. 4

   Coat the Arancini

   Dredge each ball in flour, then dip in beaten egg, and finally roll in breadcrumbs until fully coated.

5. 5

   Fry the Arancini

   In a large pot, heat the remaining olive oil over medium-high heat. Fry the arancini in batches until golden brown, about 4-5 minutes. Remove and drain on paper towels.

6. 6

   Serve

   Serve hot with marinara sauce or aioli for dipping.