Arancini Recipe

Cook the Base

In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 4-5 minutes.

Toast the Rice

Add the Arborio rice to the pan, stirring well to coat the rice in the oil. Cook for 2-3 minutes until the rice is slightly translucent.

Add the Broth Gradually

Begin adding the broth, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more broth. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

Finish the Risotto

Remove from heat and stir in the grated Parmesan cheese, salt, and black pepper. Spread the risotto on a baking sheet to cool completely.

Prepare the Filling

Once the risotto is cool, take a small handful and flatten it in your hand. Place a cube of mozzarella cheese in the center and mold the rice around the cheese to form a ball. Repeat with remaining risotto and cheese.

Bread the Arancini

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each risotto ball in flour, dip in egg, and then coat with breadcrumbs.

Heat the Oil

In a large pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Balls

Carefully add the breaded arancini balls to the hot oil, frying in batches to avoid overcrowding. Fry for 3-4 minutes until golden brown and crispy. Use a slotted spoon to transfer to a paper towel-lined plate to drain.

Cook the Sauce

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the canned crushed tomatoes, oregano, salt, and black pepper. Simmer for 15-20 minutes.

Plate the Dish

Serve the arancini hot with marinara sauce on the side for dipping. Enjoy!