L'orto Chicory & Red Wine Arancini Recipe
fried mozzarella - stuffed risotto balls
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Ingredients
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Arancini Mixture
Frying
Method
Arancini Preparation
- 1
Cook the Rice
In a saucepan, bring the vegetable broth to a simmer. Add the Arborio rice and cook, stirring often, until the rice is creamy and al dente, about 18-20 minutes. Remove from heat and let it cool.
- 2
Sauté the Vegetables
In a skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent, about 5 minutes.
- 3
- 4
Combine Ingredients
In a large mixing bowl, combine the cooled rice, the vegetable mixture, beaten egg, and grated Parmesan cheese. Mix until well combined.
- 5
Form the Arancini
With wet hands, take a small amount of the mixture and flatten it in your palm. Place a cube of mozzarella in the center and mold the rice around it to form a ball. Repeat until all the mixture is used.
- 6
Coat the Arancini
Roll each arancini ball in breadcrumbs until fully coated. Set aside on a baking sheet.
Frying
- 7
- 8
Fry the Arancini
Carefully add the arancini balls in batches to the hot oil. Fry until golden brown and crispy, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.
- 9
Serve
Serve the arancini hot, optionally garnished with additional grated Parmesan cheese and a side of marinara sauce for dipping.