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Ingredients
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Arancini Ingredients
Method
Cooking Directions
- 1
Prepare the Risotto
In a saucepan, heat the vegetable broth and keep warm. In a separate large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent. Stir in Arborio rice and toast for 2-3 minutes. Gradually add warm broth, one ladle at a time, stirring until absorbed. Continue until rice is creamy and al dente. Remove from heat and let cool.
- 2
Form the Arancini
Once the risotto is cool, mix in the egg, mozzarella, parmesan, salt, and pepper. With wet hands, take a handful of the mixture and form a ball. Make a small indentation and place a piece of mozzarella in the center, then reshape into a ball. Repeat until all mixture is used.
- 3
Coat the Arancini
Dredge each ball in flour, then dip in beaten egg, and finally coat in breadcrumbs.
- 4
Fry the Arancini
In a deep pan, heat cooking oil over medium heat. Fry the arancini in batches until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
- 5
Serve
Serve warm with marinara sauce on the side for dipping.