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Ingredients
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Arancini Ingredients
Method
Cooking Directions
- 1
Prepare the Risotto
In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent. Stir in the risotto rice and cook for a couple of minutes until lightly toasted. Gradually add the broth, one ladle at a time, stirring frequently until the liquid is absorbed. Continue this process until the rice is al dente. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste. Let it cool.
- 2
Form the Arancini
Once the risotto has cooled, take a small amount of the risotto in your hand, flatten it, and place a cube of mozzarella cheese in the center. Shape the risotto around the cheese, forming a ball. Repeat with the remaining risotto and cheese.
- 3
Coat and Fry
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with bread crumbs. Roll each risotto ball in flour, dip it in the egg, and then coat it with bread crumbs. In a deep pot, heat olive oil to 350°F (175°C). Fry the arancini in batches until golden brown, about 3-4 minutes. Drain on paper towels.
- 4
Serve
Serve the arancini warm with marinara sauce for dipping.