Arancini Recipe

Arancini Directions

1. 1

   Prepare the Risotto

   In a saucepan, bring the chicken broth to a simmer. In a separate large pot, sauté Arborio rice in a bit of oil until translucent. Gradually add the warm chicken broth, stirring constantly, until the rice is cooked al dente. This should take about 18-20 minutes. Remove from heat and let cool.

2. 2

   Mix in the Fillings

   Once the risotto is cool, mix in the short rib ragu, lemon zest, parmesan cheese, and chopped parsley. Season with salt and black pepper to taste.

3. 3

   Form the Arancini

   Wet your hands with water and take a small amount of the risotto mixture. Form it into a ball, about the size of a golf ball, making sure to enclose some filling. Repeat until all of the mixture is used.

4. 4

   Breading the Arancini

   Set up a breading station with flour in one bowl, beaten eggs in another, and breadcrumbs in a third. Roll each arancino in flour, dip in eggs, and coat with breadcrumbs.

5. 5

   Fry the Arancini

   In a deep pot, heat vegetable oil to 350°F (175°C). Fry the arancini in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.

6. 6

   Serve

   Serve the arancini hot with extra short rib ragu on the side for dipping.