Arancini Recipe
fried risotto balls stuffed with mozzarella in Vinnie's smoky tomato sauce
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Ingredients
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Arancini Ingredients
Method
Preparation Instructions
- 1
Prepare the Risotto
In a large saucepan, heat a drizzle of oil over medium heat. Add the chopped onion and garlic, sauté until translucent. Add the Arborio rice and toast for 2 minutes. Gradually add the vegetable broth, one cup at a time, stirring frequently until the rice is al dente and creamy. Season with salt and pepper. Remove from heat and stir in the Parmesan cheese. Spread the risotto on a baking sheet to cool.
- 2
Form the Arancini
Once the risotto is cooled, take a handful of risotto and flatten it in your palm. Place a cube of mozzarella in the center and mold the rice around it to form a ball. Repeat until all risotto is used.
- 3
- 4
Fry the Arancini
In a large pot or deep fryer, heat the oil to 350°F (175°C). Fry the arancini in batches until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
- 5
Serve
Serve hot with Vinnie's smoky tomato sauce for dipping.
