Arancini Recipe

Cooking Directions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Serve

   Serve warm with marinara sauce or your favorite dipping sauce.