Arancini Con Pomodoro Recipe
Sicilian style saffron risotto balls stuffed with San Marzano meat sauce, peas and mozzarella cheese
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Ingredients
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For the Risotto
For the Filling
For the Breading
Method
For the Risotto
- 1
Prepare the broth
In a saucepan, heat the chicken or vegetable broth until simmering. Add the saffron threads and let steep.
- 2
Cook the onion and garlic
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- 3
Toast the rice
Add the Arborio rice to the skillet and toast for about 2 minutes, stirring frequently until the rice is lightly translucent.
- 4
Add broth gradually
Begin adding the warm broth to the rice, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process until the rice is al dente and creamy, about 18-20 minutes.
- 5
Finish the risotto
Remove the risotto from heat, stir in grated Parmesan cheese, salt, and black pepper to taste. Spread the risotto on a baking sheet to cool completely.
For the Filling
- 6
Prepare the filling
In a bowl, mix the San Marzano meat sauce, frozen peas, and cubed mozzarella cheese until well combined. Set aside.
For Assembling the Arancini
- 7
Form the risotto balls
Once the risotto is cool, take a handful of risotto and flatten it in your palm. Place a spoonful of the filling in the center and mold the risotto around it to form a ball. Repeat until all the risotto and filling are used.
- 8
- 9
Fry the arancini
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Fry the arancini in batches until golden brown, about 3-4 minutes each. Remove and drain on paper towels.
Serving
- 10
Serve hot
Serve the arancini warm, drizzled with additional meat sauce if desired. Enjoy your delicious Arancini con Pomodoro!
