Arancini Risotto Ball Recipe
Made w/ beef, pork, and veal finished w/ marinara
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Ingredients
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For the Risotto
For the Filling
For the Bread Crumb Coating
For the Marinara Sauce
Method
To Prepare the Risotto
- 1
- 2
Add the Rice
Stir in Arborio rice and cook for 1-2 minutes until the rice is slightly toasted.
- 3
Add Broth Gradually
Slowly add chicken broth, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more. Continue until rice is creamy and al dente.
- 4
Finish the Risotto
Stir in grated Parmesan cheese, salt, and black pepper. Remove from heat and let cool.
To Prepare the Filling
- 5
Cook the Meats
In a skillet, cook ground beef, pork, and veal over medium heat until browned. Drain excess fat.
- 6
To Assemble the Arancini
- 7
Form the Balls
Once the risotto has cooled, take a small amount and flatten it in your hand. Place a spoonful of meat filling in the center, and mold the rice around it to form a ball.
- 8
Coat the Balls
Dredge each ball in flour, dip in beaten eggs, and roll in breadcrumbs.
To Fry the Arancini
- 9
Heat the Oil
In a deep pan, heat oil over medium-high heat until hot.
- 10
Fry the Balls
Fry the arancini in batches until golden brown, about 3-4 minutes. Drain on paper towels.
