Arancini

• For 12 people
• Preparation time : 90 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Risotto
  • Arborio rice : 1 cup
  • Chicken or vegetable broth : 4 cups
  • Onion : 1 small, chopped
  • Butter : 2 tbsp
  • Parmesan cheese : 1/2 cup, grated
  • Salt : 1/2 tsp
  • Pepper : 1/4 tsp
• Arancini
  • Risotto : 4 cups
  • Mozzarella cheese : 1 cup, diced
  • Eggs : 2 beaten
  • Breadcrumbs : 2 cups
  • Vegetable oil : for frying

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Cook the Risotto
• In a saucepan, melt butter and sauté the chopped onion until translucent.
• Add Arborio rice and cook for 1-2 minutes.
• Gradually add the broth, stirring constantly until the rice is cooked and the mixture is creamy.
• Remove from heat and stir in Parmesan cheese, salt, and pepper. Let it cool.
• Shape the Arancini
• Take a small portion of the risotto in your hand and flatten it.
• Place a piece of mozzarella in the center and shape the risotto into a ball around it.
• Dip each ball into beaten eggs, then coat with breadcrumbs.
• Fry the Arancini
• Heat vegetable oil in a deep pan.
• Fry the arancini in batches until golden brown and crispy.
• Remove and drain on paper towels.

Tips

• Use cold risotto to make shaping the arancini easier.
• Experiment with different fillings like ragu or peas for variety.

Information

• Arancini are best served hot and fresh.
• They can be a great appetizer or a main dish with a side salad.