Scamorza Stuffed Arancini Recipe

Preparation Directions

1. 1

   Cook the Rice

   In a medium saucepan, bring the vegetable broth to a boil. Add the Arborio rice, reduce the heat to low, cover, and simmer for about 20 minutes, or until the rice is tender and the broth is absorbed. Remove from heat and let cool.

2. 2

   Sauté Aromatics

   In a skillet over medium heat, add a tablespoon of olive oil. Sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant. Remove from heat and let cool.

3. 3

   Combine Ingredients

   In a large mixing bowl, combine the cooled rice, sautéed onion and garlic, grated Parmesan cheese, beaten egg, salt, and black pepper. Mix until well combined.

4. 4

   Form the Arancini

   With wet hands, take a small handful of the rice mixture and flatten it in your palm. Place a cube of scamorza cheese in the center and shape the rice around it to form a ball. Repeat until all the mixture is used.

5. 5

   Prepare for Frying

   Set up a breading station by placing flour in one bowl, beaten egg in another, and breadcrumbs in a third. Roll each arancini ball in flour, dip in beaten egg, and then coat with breadcrumbs.

6. 6

   Fry the Arancini

   In a deep frying pan, heat the olive oil over medium-high heat. Once hot, carefully add the breaded arancini balls in batches, frying until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

7. 7

   Serve

   Serve the scamorza stuffed arancini hot with a side of marinara sauce for dipping.