Arancini Recipe
risotto rice ball stuffed with Bolognese sauce and mozzarella cheese
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Ingredients
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For the Risotto
For the Filling
For Breading
For Frying
Method
Prepare the Risotto
- 1
- 2
Cook the Rice
Add the Arborio rice to the saucepan, stirring well to coat the grains with oil. Cook for about 2 minutes until the rice is slightly translucent. Begin adding the vegetable broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 3
Finish the Risotto
Once the rice is cooked, remove from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste. Allow the risotto to cool completely.
Prepare the Filling
- 4
Combine Filling Ingredients
In a bowl, mix together the cooled Bolognese sauce and cubed mozzarella cheese. Set aside for assembly.
Assemble the Arancini
- 5
Form the Rice Balls
Once the risotto has cooled, take a small handful of risotto (about the size of a golf ball) and flatten it in your palm. Place a spoonful of the Bolognese and mozzarella filling in the center, then mold the rice around the filling to form a ball. Repeat until all risotto is used.
Bread the Arancini
- 6
- 7
Bread the Rice Balls
Roll each rice ball in the flour, then dip into the egg, and finally coat with breadcrumbs. Ensure each ball is evenly coated.
Fry the Arancini
- 8
Heat the Oil
In a deep pot, heat the vegetable oil to 350°F (175°C).
- 9
Fry the Arancini
Carefully place a few arancini in the hot oil and fry until they are golden brown on all sides, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.