Arancini (risotto Balls) Tray Recipe
Classic homemade mini risotto balls, seasoned ground beef, mozzarella cheese & sweet peas lightly breaded & fried served with a pint of our marinara sauce
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Ingredients
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Ingredients
Method
Directions
- 1
Cook the Risotto
In a saucepan, bring chicken broth to a gentle simmer. In a separate pan, heat some olive oil over medium heat and sauté the onions until translucent. Add garlic and ground beef, cooking until the beef is browned. Stir in the Arborio rice and cook for 1-2 minutes, then gradually add the chicken broth, one ladle at a time, stirring frequently until the rice is creamy and al dente. Season with salt and pepper.
- 2
Combine Ingredients
Once the risotto is cooked, remove it from heat and let it cool slightly. Stir in sweet peas, mozzarella cheese, and Parmesan cheese. Allow the mixture to cool completely.
- 3
Form the Balls
Once the risotto mixture is cool, shape it into small balls, about the size of a golf ball. Dip each ball into flour, then beaten egg, and finally coat with breadcrumbs.
- 4
- 5
Serve
Serve the arancini warm with a pint of marinara sauce on the side for dipping.
