Arancini Con Mary Recipe

Preparation Steps

1. 1

   Cook the Risotto

   In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent. Add the risotto rice and stir for 1-2 minutes. Gradually add water or chicken broth, one cup at a time, stirring constantly until the liquid is absorbed and the rice is cooked al dente. This should take about 18-20 minutes. Stir in the grated Parmesan cheese, salt, and pepper. Remove from heat and let it cool.

2. 2

   Form the Balls

   Once the risotto has cooled, take a small amount of the mixture in your hands, flatten it slightly, and place a cube of mozzarella in the center. Mold the rice around the cheese and roll it into a ball. Repeat with the remaining mixture.

3. 3

   Bread the Arancini

   Set up a breading station: place flour in one bowl, beaten eggs in another, and breadcrumbs in a third. Roll each risotto ball first in flour, then dip in egg, and finally coat with breadcrumbs.

4. 4

   Fry the Arancini

   In a deep pot, heat the vegetable oil to 350°F (175°C). Carefully add the breaded risotto balls in batches and fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.

5. 5

   Serve

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