Jul 09 2026
Restaurants›Trattoria Mercatto›Arancini Recipe

Arancini Recipe

Inspired by Trattoria Mercatto
Time1h 30m
Serves4

saffron risotto, mozzarella, tomato filetto

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Ingredients

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Risotto

Filling

Breading and Frying

Method

Prepare the Risotto

  1. 1

    Cook the base

    In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic, sauté until translucent.

  2. 2

    Add the rice

    Stir in the Arborio rice and saffron. Cook for 2 minutes until the rice is well coated.

  3. 3

    Incorporate the broth

    Gradually add the vegetable broth, one ladle at a time, stirring frequently, until the rice is creamy and al dente, about 20 minutes.

  4. 4

    Finish the risotto

    Remove from heat, stir in the Parmesan cheese, salt, and black pepper. Let it cool completely.

Form the Arancini

  1. 5

    Prepare your workspace

    Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

  2. 6

    Shape the balls

    Once the risotto has cooled, take a handful and flatten it in your palm. Place a cube of mozzarella and a spoonful of tomato filetto in the center, then mold the rice around the filling to form a ball.

Fry the Arancini

  1. 7

    Coat the balls

    Roll each ball in flour, dip in the beaten eggs, and coat with breadcrumbs.

  2. 8

    Fry until golden

    Heat vegetable oil in a deep pan over medium heat. Fry the arancini in batches until golden brown and crispy, about 4-5 minutes. Drain on paper towels.

Serve

  1. 9

    Enjoy

    Serve hot with marinara sauce or a sprinkle of parsley, if desired.

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