Arancini Recipe
shaved ribeye, cooper sharp, caramelized onions, spicy ketchup
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Ingredients
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Arancini Balls
Spicy Ketchup
Method
Preparation of Arancini Balls
- 1
Cook the Rice
In a medium saucepan, bring the water or chicken broth to a boil. Add the Arborio rice and a pinch of salt. Reduce heat to low, cover, and let simmer for about 18-20 minutes until the rice is creamy and fully cooked. Remove from heat and let cool.
- 2
Mix Filling
In a large bowl, combine the cooked Arborio rice, shaved ribeye, cooper sharp cheese, caramelized onions, egg, salt, and black pepper. Mix thoroughly until well combined.
- 3
Form Balls
Using your hands, take a small amount of the rice mixture and form it into a ball about the size of a golf ball. Repeat until all the mixture is used.
- 4
Frying Arancini
- 5
Heat Oil
In a deep frying pan or pot, heat the oil over medium heat until it reaches 350°F (175°C).
- 6
Fry the Arancini
Carefully place a few arancini balls in the hot oil, ensuring not to overcrowd the pan. Fry for about 4-5 minutes until golden brown, turning occasionally. Remove with a slotted spoon and drain on paper towels.
Prepare Spicy Ketchup
- 7
Mix Ingredients
In a small bowl, combine the ketchup, hot sauce, cayenne pepper, garlic powder, and onion powder. Mix well and adjust seasoning to taste.
