Arancini Recipe
risotto rice + funghi + mozzarella + parmesan + marinara
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Ingredients
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Rice Mixture
Coating
Frying
Marinara Sauce
Method
Rice Mixture Preparation
- 1
- 2
Add Broth and Mushrooms
Gradually add the vegetable broth, one cup at a time, stirring frequently. Allow each cup of broth to absorb before adding the next. After about 15-20 minutes, when the rice is al dente, stir in the chopped funghi, grated Parmesan cheese, salt, and black pepper. Mix well and remove from heat.
- 3
Cool the Mixture
Spread the risotto mixture on a baking sheet to cool. Once cooled, stir in the cubed mozzarella cheese and refrigerate for about 30 minutes to firm up.
Coating the Arancini
- 4
- 5
Form the Balls
Once the risotto mixture is firm, take about 2 tablespoons of the mixture and form it into a ball. Repeat until all the mixture is used.
- 6
Coat the Balls
Roll each ball in flour, then dip into the beaten eggs, and finally coat with breadcrumbs. Ensure each ball is evenly coated.
Frying the Arancini
- 7
Heat the Oil
In a deep pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 8
Fry the Arancini
Carefully place several arancini balls into the hot oil, frying in batches to avoid overcrowding. Fry for about 4-5 minutes or until golden brown, turning occasionally. Remove with a slotted spoon and drain on paper towels.
Marinara Sauce Preparation
- 9
Cook the Sauce
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the canned crushed tomatoes, salt, black pepper, chopped basil, and sugar. Simmer for 15-20 minutes to thicken the sauce.
