Arancini Di Riso Recipe
Risotto balls stuffed with mozzarella, served with marinara sauce.
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Ingredients
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Arancini Ingredients
Method
Cooking Directions
- 1
Prepare the Risotto
In a large saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and garlic, sauté until translucent. Add the Arborio rice and stir for 1-2 minutes. Pour in the white wine and cook until it's mostly absorbed. Gradually add the broth, one cup at a time, stirring frequently until the rice is creamy and al dente.
- 2
Mix in Cheese
Once the risotto is cooked, remove it from heat and stir in the grated Parmesan cheese. Season with salt and pepper. Allow the risotto to cool completely.
- 3
Form the Balls
Once the risotto has cooled, take a portion of it 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 risotto is used.
- 4
Coat the Arancini
Set up a dredging station with flour, beaten eggs, and breadcrumbs. Roll each rice ball in flour, dip in the egg, and coat with breadcrumbs.
- 5
Fry the Arancini
In a large pot, heat the vegetable oil to 350°F (175°C). Fry the arancini in batches until golden brown, about 4-5 minutes. Remove with a slotted spoon and drain on paper towels.
- 6
Serve
Serve the arancini warm with marinara sauce for dipping.
