Mini Arancini (risotto Balls) Recipe
Classic homemade mini risotto balls, seasoned ground beef, mozzarella cheese & sweet peas lightly breaded & fried served with our marinara sauce
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Ingredients
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Ingredients for Mini Arancini
Method
Directions for Mini Arancini
- 1
Prepare the Risotto
In a saucepan, bring the chicken broth to a simmer. In a separate pan, heat 1 tablespoon of olive oil and sauté the chopped onion until translucent. Add the minced garlic and ground beef, cooking until browned. Stir in the Arborio rice and cook for 2 minutes, then gradually add the simmering chicken broth, one ladle at a time, stirring frequently until the rice is creamy and al dente. Remove from heat and let it cool.
- 2
Mix the Ingredients
Once the risotto has cooled, mix in the sweet peas, mozzarella cheese, Parmesan cheese, egg, salt, and black pepper until well combined.
- 3
Shape the Arancini
Moisten your hands and take about 2 tablespoons of the rice mixture, rolling it into small balls about 1 inch in diameter. Repeat until all the mixture is used.
- 4
Breadcrumb Coating
Roll each ball in breadcrumbs until fully coated.
- 5
- 6
Serve
Serve the mini arancini warm with marinara sauce on the side for dipping.
