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Ingredients
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Arancini Ingredients
Method
Cooking Directions
- 1
Prepare the Risotto
In a large saucepan, heat olive oil over medium heat. Add the chopped onions and garlic, sauté until translucent. Stir in the risotto rice and cook for 2 minutes, stirring constantly. Gradually add the vegetable broth, one cup at a time, allowing the rice to absorb the liquid before adding more. Cook until the rice is tender and creamy, about 20 minutes. Remove from heat and stir in Parmesan cheese and chopped basil. Season with salt and pepper. Let it cool.
- 2
Form the Arancini
Once the risotto is cool, take a small amount in your hands and form a ball. Make a small hole in the center and place a piece of cheese inside, then seal the ball. Repeat until all the risotto is used.
- 3
Coat and Fry
Prepare three bowls: one with flour, one with beaten eggs, and one with bread crumbs. Roll each rice ball in flour, dip in the egg, then coat with bread crumbs. Heat oil in a deep pan to 350°F (175°C). Fry the arancini in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.
