Arancini Recipe

Arancini Directions

1. 1

   Prepare the Risotto

   In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and garlic, sautéing until translucent, about 5 minutes.

2. 2

   Cook the Rice

   Add Arborio rice to the pot and stir for about 2 minutes until the rice is well-coated with oil. Gradually add the vegetable broth, one cup at a time, stirring frequently until the liquid is absorbed before adding more. Continue until the rice is creamy and al dente, about 20 minutes.

3. 3

   Incorporate Cheeses

   Remove the pot from heat. Stir in the grated Parmesan cheese, salt, and black pepper until well combined. Allow the risotto to cool completely.

4. 4

   Shape the Arancini

   Once the risotto has cooled, take a small portion (about 2 tablespoons) and flatten it in your palm. Place a cube of mozzarella cheese in the center and mold the rice around it to form a ball. Repeat with the remaining risotto and cheese.

5. 5

   Prepare the Breading Station

   Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each arancini ball first in flour, then dip in egg, and finally coat with breadcrumbs.

6. 6

   Fry the Arancini

   In a large pot or deep fryer, heat the olive oil over medium-high heat until it reaches 350°F (175°C). Fry the arancini in batches until golden brown and crispy, about 3-4 minutes per side. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.

7. 7

   Serve

   Serve the arancini hot with marinara sauce or your favorite dipping sauce.