Description
Crispy on the outside and gooey on the inside, these homemade Arancini balls are a delightful Italian treat made from creamy risotto, stuffed with melted mozzarella, and served with marinara sauce. Perfect as an appetizer or snack!
Ingredients
Scale
- 2 cups Arborio rice
- 4 cups vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup frozen peas (optional)
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably Italian-style)
- Salt and pepper to taste
- Vegetable oil for frying
- Fresh parsley, chopped (for garnish)
- Marinara sauce (for serving)
Instructions
- In a medium saucepan, bring the vegetable broth to a simmer over medium heat. Keep it warm on the stove.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until translucent.
- Add the minced garlic and cook for an additional minute, stirring frequently.
- Stir in the Arborio rice and toast for about 2 minutes.
- Gradually add the warm vegetable broth, one ladle at a time, stirring continuously until mostly absorbed. This should take about 18-20 minutes, resulting in creamy, al dente rice.
- Remove from heat and stir in the grated Parmesan cheese, salt, and pepper. If using peas, fold them in. Allow the risotto to cool to room temperature.
- Once cooled, take a handful of risotto (about the size of a golf ball) and flatten it in your palm.
- Place a small cube of mozzarella in the center and fold the risotto around it, rolling into a ball shape. Repeat until all risotto is used.
- Set up a breading station: one bowl with flour, a second with beaten eggs, and a third with breadcrumbs.
- Roll each ball in flour, dip in eggs, and coat with breadcrumbs. Place on a baking sheet.
- In a large skillet or pot, heat about 2 inches of vegetable oil over medium-high heat. Test with a small piece of bread; it should sizzle.
- Carefully add a few arancini balls to the hot oil, frying for 3-4 minutes on each side until golden brown.
- Use a slotted spoon to remove and drain on paper towels. Repeat with remaining balls.
- Arrange fried arancini on a platter and garnish with chopped parsley.
- Serve warm with marinara sauce for dipping.
Notes
- Ensure the risotto is well-seasoned for the best flavor.
- You can prepare the risotto and form the balls ahead of time; refrigerate before frying.
- Experiment with different fillings like cooked sausage or mushrooms for variety.
- For a healthier option, consider baking instead of frying.
- Prep Time: 30 minutes
- Cook Time: 30 minutes