Vegetarin Arancini (per Dozen) Recipe

Directions

1. 1

   Prepare the Risotto

   In a saucepan, heat the vegetable broth and keep it warm over low heat. In another pan, sauté the chopped onion and minced garlic in a bit of olive oil until translucent. Add the Arborio rice and stir for a couple of minutes. Gradually add the warm vegetable broth, one ladle at a time, allowing the rice to absorb the liquid before adding more. Stir often until the rice is creamy and al dente, about 18-20 minutes. Stir in the frozen peas, Parmesan cheese, salt, and pepper. Remove from heat and let cool.

2. 2

   Form the Arancini

   Once the risotto mixture has cooled, beat the eggs in a bowl. Take a small amount of the risotto mixture, place a cube of mozzarella in the center, and shape it into a ball. Dip the ball into the flour, then into the beaten eggs, and finally coat it with breadcrumbs. Repeat until all the risotto mixture is used.

3. 3

   Fry the Arancini

   In a large pot or deep fryer, heat the olive oil to 350°F (175°C). Carefully add the arancini balls in batches, frying until golden brown, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.

4. 4

   Serve

   Serve the arancini hot with marinara sauce or your favorite dipping sauce.