Arancini Recipe
arborio, spinach, mozzarella, marinara, basil, parmesan, panko, asiago
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Ingredients
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Arancini Ingredients
Method
Cooking Directions
- 1
Prepare the Risotto
In a large pot, heat the olive oil over medium heat. Add Arborio rice and sauté for 2-3 minutes. Gradually add 4 cups of water or vegetable broth, stirring constantly until the rice is creamy and cooked through, about 18-20 minutes. Remove from heat and let it cool.
- 2
Mix Ingredients
Once the risotto is cool, stir in the chopped spinach, shredded mozzarella, grated Parmesan, chopped basil, salt, and pepper. Mix well until all ingredients are combined.
- 3
Form the Balls
With wet hands, take a small amount of the mixture and form it into a ball, about the size of a golf ball. Make a small indentation in the center and add a teaspoon of marinara sauce and a bit of shredded asiago cheese. Seal the ball and make sure the filling is enclosed.
- 4
Coat the Arancini
Roll each ball in breadcrumbs to coat evenly. Make sure the entire surface is covered.
- 5
Fry the Arancini
In a deep skillet, heat the vegetable oil over medium-high heat. Fry the arancini in batches until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- 6
Serve
Serve hot with additional marinara sauce on the side for dipping.