Arancini Recipe
Recipe information
Make Arancini in just 1h . Seasoned risotto rolled with Italian cheese and salsiccia, lightly breaded and fried, served with marinara
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Ingredients
Arancini Ingredients
Cooking Instructions
1. Prepare the Risotto
In a medium saucepan, heat the chicken or vegetable broth over low heat. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened.
2. Cook the Rice
Add the Arborio rice to the skillet with the onions and garlic, stirring for 1-2 minutes until the rice is lightly toasted. Gradually add the warm broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue this process until the rice is creamy and al dente, about 20 minutes.
3. Mix in Other Ingredients
Remove the risotto from heat and stir in the cooked salsiccia, mozzarella cheese, Parmesan cheese, salt, and black pepper. Allow the mixture to cool completely.
4. Form the Arancini
Once cooled, take a small amount of the risotto mixture and form it into a ball, placing a cube of mozzarella in the center. Repeat the process with the remaining mixture.
5. Bread the Arancini
Set up a breading station with three bowls: one with flour, one with beaten egg, and one with breadcrumbs. Dredge each rice ball in flour, dip in egg, and then coat in breadcrumbs.
6. Fry the Arancini
In a large pot, heat the olive oil over medium-high heat. Fry the arancini in batches until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
7. Serve
Serve the arancini hot with marinara sauce on the side for dipping.
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