Arancini Margherita (5) (v) Recipe
Crisp mushroom risotto balls coated with breadcrumbs, Tomato basil sauce, Bocconcini cheese, Arugula
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Ingredients
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Risotto
Coating and Filling
For Serving
Method
Prepare Risotto
- 1
- 2
Add Rice
Add Arborio rice to the saucepan, stirring to coat the rice with oil. Cook for about 2 minutes until the rice is slightly translucent.
- 3
Add Broth
Gradually add vegetable broth, one cup at a time, stirring frequently until the liquid is absorbed. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 4
Finish Risotto
Remove from heat, stir in Parmesan cheese, salt, and pepper. Let the risotto cool completely.
Form and Fry Arancini
- 5
Shape the Arancini
Once the risotto is cooled, take a small amount (about a golf ball size) and flatten it in your hand. Place a piece of Bocconcini cheese in the center and mold the rice around it to form a ball. Repeat for all risotto.
- 6
- 7
Fry the Arancini
In a deep frying pan, heat vegetable oil over medium-high heat. Fry the arancini in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
Serve
- 8
Prepare to Serve
On a plate, place a bed of arugula, add arancini on top, and drizzle with tomato basil sauce. Serve hot.