Arancini Tradizionali Recipe

Cooking Directions

1. 1

   Prepare the Risotto

   In a saucepan, heat the chicken or beef broth and keep it warm. In a separate pot, heat olive oil over medium heat, add onions and garlic, and sauté until translucent. Add Arborio rice and toast for 1-2 minutes. Gradually add the warm broth, one ladle at a time, stirring until absorbed. Continue until rice is al dente. Let cool.

2. 2

   Make the Ragout

   In another skillet, heat olive oil, add chopped onions and garlic, and sauté until soft. Add ground beef, cook until browned. Stir in frozen peas, season with salt and pepper, and cook for another 5 minutes. Let cool.

3. 3

   Combine and Form the Balls

   Once the risotto is cool, mix in the ragout and diced mozzarella. With wet hands, take a portion of the rice mixture and form a ball, making a small indentation to add a bit more ragout if desired. Seal the ball and roll it in breadcrumbs. Repeat for remaining mixture.

4. 4

   Fry the Arancini

   Heat vegetable oil in a deep pan to 350°F (175°C). Fry the arancini in batches until golden brown, about 3-4 minutes on each side. Drain on paper towels.

5. 5

   Serve

   Serve the arancini hot with arrabbiata sauce for dipping.