Arancini Recipe

Cooking Instructions

1. 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. 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. 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. 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. 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. 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. 7

   Serve

   Serve the arancini hot with marinara sauce on the side for dipping.