Arancini (stuffed and fried rice balls)

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

Ingredients

• Risotto
• Risotto can be made in advance and refrigerated until ready to use.
• Arborio rice : 1 cup
• Chicken or vegetable broth : 4 cups
• Onion : 1 small, finely chopped
• Butter : 2 tablespoons
• Parmesan cheese : 1/2 cup cup, grated
• Salt : 1/2 teaspoon teaspoon
• Black pepper : 1/4 teaspoon teaspoon
• Filling
  • Mozzarella cheese : 4 ounces, cut into small cubes
  • Ground beef or sausage : 1/2 pound pound, cooked and crumbled
  • Tomato sauce : 1/2 cup cup
  • Garlic : 2 cloves, minced
  • Olive oil : 1 tablespoon
  • Salt : 1/2 teaspoon teaspoon
  • Black pepper : 1/4 teaspoon teaspoon

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

Steps

• Prepare the Risotto
• Heat the chicken or vegetable broth in a saucepan over medium heat until hot but not boiling.
• In a separate large saucepan, melt the butter over medium heat. Add the chopped onion and cook until translucent.
• Add the Arborio rice to the saucepan with the onion and stir to coat the rice with the butter.
• Begin adding the hot broth to the rice, one ladleful at a time, stirring constantly until the liquid is absorbed before adding more.
• Continue adding the broth and stirring until the rice is cooked al dente, about 20 minutes.
• Remove the risotto from the heat and stir in the grated Parmesan cheese, salt, and black pepper. Let it cool completely.
• Prepare the Filling
• In a skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant.
• Add the cooked and crumbled ground beef or sausage to the skillet and cook until browned.
• Stir in the tomato sauce, salt, and black pepper. Cook for an additional 2-3 minutes. Remove from heat and let it cool.
• Assemble and Fry the Arancini
• Take a small portion of the cooled risotto and flatten it in your hand.
• Place a cube of mozzarella cheese and a spoonful of the filling in the center of the flattened risotto.
• Carefully shape the risotto into a ball, enclosing the cheese and filling completely.
• Repeat with the remaining risotto, cheese, and filling.
• In a deep pot or fryer, heat vegetable oil to 350°F (175°C).
• Carefully lower the arancini into the hot oil and fry until golden brown, about 4-5 minutes.
• Remove the arancini from the oil and drain on a paper towel-lined plate.
• Serve hot and enjoy!

Tips

• Make sure the risotto and filling are completely cooled before assembling the arancini to prevent them from falling apart during frying.
• You can experiment with different fillings such as peas, mushrooms, or even a combination of different cheeses.

Information

• Arancini are a popular Italian street food and appetizer.
• They can be served as a snack, appetizer, or even as a main course with a side salad.