Hot Pepper Arancini Recipe
hungarian peppers, mozzarella, marinara, pesto, parmesan
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Risotto
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the risotto rice and toast for 1-2 minutes until slightly translucent. Gradually add the vegetable broth, one cup at a time, stirring frequently until the rice is al dente and the mixture is creamy. This should take about 20 minutes. Stir in the Hungarian peppers, mozzarella, and Parmesan cheese, and season with salt and black pepper. Allow the risotto to cool.
- 2
Form the Arancini
Once the risotto is cool, scoop out a portion (about 2 tablespoons) and form it into a ball. Repeat until all the risotto is shaped into balls. If desired, make a small indentation in the center of each ball and place a small spoonful of pesto inside, then reshape the ball.
- 3
Coat and Fry
Prepare a breading station with one bowl of beaten eggs and another with breadcrumbs. Dip each risotto ball first in the egg, then roll in the breadcrumbs to coat. In a deep skillet, heat the remaining olive oil over medium-high heat. Fry the arancini in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
- 4
Serve
Serve the hot pepper arancini warm with marinara sauce on the side for dipping.