arancini Recipe

Prepare the Risotto

In a large saucepan, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent. Add the risotto rice and stir for a few minutes. Gradually add vegetable broth, one cup at a time, stirring often until the rice is cooked al dente. Stir in grated Parmesan cheese, salt, and black pepper. Let the risotto cool completely.

Form the Arancini

Once the risotto is cool, take a small amount and flatten it in your palm. Place a cube of mozzarella cheese in the center and mold the risotto around it to form a ball. Repeat with remaining risotto.

Coat the Arancini

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

Fry the Arancini

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

Serve

Serve warm with marinara sauce or your favorite dipping sauce.