Arancini
Arancini are delicious deep fried and crispy balls of rice. They can have meat sauce and mozzarella, or they can be vegetarian too. They are coated in breadcrumbs.
Servings: 10 servings
Ingredients
- 1 cup Arborio rice
- 3 cups vegetable or chicken broth sub with water
- 2 tbsp butter
- 1 small onion chopped
- 2 cloves garlic
- ¼ cup white wine sub with water
- ½ cup parmesan or pecorino cheese
- salt to taste
- 1/2 tsp black pepper
- 4 oz mozzarella approximately 1/3 cup
- 2-3 tbsp pesto homemade or store-bought
- 3-4 tbsp all-purpose flour
- ½ cup panko breadcrumbs
Instructions
- In a pot on medium heat add the stock or water and let it boil for for few minutes. In an instant pot, heat up some butter on saute mode. Add garlic and chopped onions, cook it for few minutes. Add rice and saute it for few minutes until the rice looks slightly crispy. Add the wine and let it simmer for few seconds, as soon as wine evaporates add the seasonings and hot stock or water that we boiled, whatever you are using. Turn the saute mode off, and set the manual button for 5 minutes high pressure. Let it sit for 5 more minutes and then release the pressure and open the pot. Add the grated parmesan cheese and mix everything well.
- Remove risotto in a plate and let it cool down completely before moving to next step.
- Take some risotto in your palm, flatten it out to make a little well. Place the mozzarella and pesto mix in the center and close it and make a ball out of it. You can take little more rice to cover up if needed. The filling in the center should be sealed properly. It should not ooze out.
- Repeat with rest of the rice. Depending on the size you can get up to 10-15. Roll them in egg white (slightly beaten with fork) or in a mixture of flour and water like a slurry and roll them in breadcrumbs. Use one hand for the flour/water mix and other for breadcrumbs so that you are not mixing up the wet and dry coating.
- In a pot heat some oil on medium high for frying. Once the oil is hot, add rice balls and fry them; turning often so they cook on all sides until they brown.
- Remove them on a paper towel lined tray to soak up extra oil. Finish frying the rest of them.
- Serve them with a side of marinara sauce and garnish them with some parmesan cheese. They will taste better when they are hot, as the cheese in the center is melty. They can easily be reheated.
Notes
Risotto can be cooked a day or few hours prior to making these, as they will be easier to handle and they stick better.
For stove top risotto method, check the link.
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