Mozzarella Arancini Recipe

Cook the Rice

In a medium saucepan, bring vegetable broth to a boil. Add Arborio rice, reduce heat to low, cover, and simmer until rice is tender and broth is absorbed, about 20 minutes. Let cool.

Prepare the Filling

Once the rice is cool, mix in mozzarella cheese, diced Calabrese peppers, salt, and black pepper.

Form the Arancini

Take a small amount of the rice mixture and form it into a ball, about the size of a golf ball. Repeat until all mixture is used.

Bread the Arancini

Set up a breading station with flour, beaten eggs, and breadcrumbs. Dip each ball first in flour, then in egg, and finally coat with breadcrumbs.

Fry the Arancini

In a deep skillet, heat vegetable oil over medium-high heat. Fry arancini in batches until golden brown, about 4-5 minutes. Drain on paper towels.

Make the Pomodoro Sauce

In a saucepan over medium heat, heat olive oil and sauté minced garlic until fragrant. Add crushed tomatoes, sugar, and simmer for 15 minutes.

Fried Basil

In the same oil used for frying arancini, fry basil leaves until crispy, about 10 seconds. Drain on paper towels.

Serve

Serve arancini hot with pomodoro sauce on the side and topped with fried basil.