Jul 13 2026
Restaurants›Ventano Italian Grill & Seafood›Arancine* Recipe

Arancine* Recipe

Inspired by Ventano Italian Grill & Seafood
Time2h
Serves4

Risotto balls stuffed with peas, ground beef and mozzarella cheese, then lightly breaded & fried, served with Ventano's homemade spicy marinara.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Risotto

Filling

Breading and Frying

Marinara Sauce

Method

Prepare the Risotto

  1. 1

    Cook the Aromatics

    In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent, about 3-4 minutes.

  2. 2

    Toast the Rice

    Add the Arborio rice to the saucepan and toast it for about 2 minutes, stirring frequently.

  3. 3

    Add Broth Gradually

    Pour in 1 cup of warm broth and stir until absorbed. Continue adding broth, 1 cup at a time, stirring frequently until the rice is creamy and al dente, about 18-20 minutes.

  4. 4

    Finish the Risotto

    Stir in the grated Parmesan cheese, salt, and pepper. Remove from heat and let it cool completely.

Prepare the Filling

  1. 5

    Cook the Beef

    In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sauté until soft, about 3-4 minutes.

  2. 6

    Add Ground Beef

    Add the ground beef to the skillet, season with salt and pepper, and cook until browned and fully cooked, about 5-7 minutes.

  3. 7

    Combine with Peas

    Stir in the frozen peas and cook for an additional 2 minutes. Remove from heat and let it cool.

Form the Arancine

  1. 8

    Shape the Balls

    Once the risotto and filling are cool, take a small amount of risotto in your palm, flatten it, and place a spoonful of the beef and pea mixture and a piece of mozzarella in the center. Shape the risotto around the filling into a ball.

  2. 9

    Coat the Balls

    Roll the formed arancine in flour, dip in beaten eggs, and then coat with breadcrumbs. Repeat with remaining mixture.

Fry the Arancine

  1. 10

    Heat the Oil

    In a deep pot, heat vegetable oil to 350°F (175°C).

  2. 11

    Fry the Balls

    Carefully add the arancine to the hot oil in batches, frying until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.

Make the Marinara Sauce

  1. 12

    Cook the Sauce

    In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

  2. 13

    Add Tomatoes and Season

    Stir in the crushed tomatoes, red pepper flakes, salt, and pepper. Simmer for 15-20 minutes. Stir in fresh basil before serving.

More from Ventano Italian Grill & Seafood