Arancini Recipe

Prepare the Risotto

In a large saucepan, heat the vegetable broth and keep it warm over low heat. In another pan, heat olive oil over medium heat, add the chopped onion and minced garlic, sauté until translucent. Add the Arborio rice and cook for about 2 minutes, stirring constantly. Gradually add the warm vegetable broth, one ladle at a time, stirring continuously. Cook until the rice is creamy and al dente, about 18-20 minutes. Remove from heat and let it cool.

Mix the Cheese Filling

Once the risotto has cooled, mix in the smoked mozzarella, stracchino, and grated Parmigiano cheese. Season with salt and black pepper.

Form the Arancini

With wet hands, take a portion of the risotto mixture and flatten it in your palm. Place a small amount of the cheese filling in the center and fold the rice around it to form a ball. Repeat until all the mixture is used.

Bread the Arancini

Set up a breading station with flour, beaten eggs, and breadcrumbs. Roll each ball in flour, dip in beaten eggs, and then coat in breadcrumbs.

Fry the Arancini

In a deep pan, heat the olive oil over medium heat. Fry the arancini in batches until golden brown, about 4-5 minutes. Remove with a slotted spoon and drain on paper towels.

Serve with Tomato Sauce

Serve the arancini hot with warm tomato sauce for dipping.