Jul 14 2026
Restaurants›The Commodore Bar & Restaurant (Event Venue)›Arancini Recipe

Arancini Recipe

Inspired by The Commodore Bar & Restaurant (Event Venue)
Time1h 30m
Serves4

Crispy Risotto Balls, Mozzarella-Provolone, Marinara, Basil.

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Ingredients

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For the Risotto

For the Filling

For Breading and Frying

For the Marinara Sauce

Method

Prepare the Risotto

  1. 1

    Sauté Onion and Garlic

    In a large saucepan over medium heat, melt the butter. Add the finely chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

  2. 2

    Cook the Arborio Rice

    Add the Arborio rice to the saucepan and stir for 2 minutes, allowing the rice to toast slightly. Gradually add the chicken or vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more broth. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

  3. 3

    Finish the Risotto

    Remove the risotto from heat and stir in the grated Parmesan cheese, salt, and black pepper. Let it cool to room temperature.

Prepare the Filling

  1. 4

    Mix Cheeses and Basil

    In a bowl, combine the cubed mozzarella and provolone cheeses with the chopped fresh basil. Mix well and set aside.

Form Arancini

  1. 5

    Shape the Balls

    Once the risotto has cooled, take a small amount (about 2 tablespoons) of risotto and flatten it in your palm. Place a teaspoon of the cheese and basil filling in the center and mold the risotto around the filling to form a ball. Repeat until all risotto and filling have been used.

Bread the Arancini

  1. 6

    Coat with Flour, Egg, and Breadcrumbs

    Dredge each risotto ball in flour, shaking off the excess. Dip it in the beaten eggs, and then coat it with breadcrumbs, pressing gently to adhere. Set aside on a baking sheet.

Fry the Arancini

  1. 7

    Heat Oil and Fry

    In a deep frying pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C). Fry the arancini in batches until golden brown, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.

Prepare Marinara Sauce

  1. 8

    Cook the Marinara

    In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for a minute. Stir in the crushed tomatoes, salt, black pepper, and chopped basil. Simmer for 15-20 minutes.

Serve

  1. 9

    Plate the Arancini

    Serve the crispy arancini hot, accompanied by the marinara sauce for dipping.

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