Ingredients
For the Risotto:
1 cup Arborio rice
1 small onion, finely chopped
2 tbsp olive oil
1/2 cup white wine (optional)
3 cups chicken or vegetable broth, warmed
Salt and pepper, to taste
For the Filling:
1/2 cup mozzarella, cut into small cubes
1/4 cup cooked peas (optional)
1/4 cup diced ham or prosciutto (optional)
For Coating and Frying:
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs
Vegetable oil, for frying
Execution
Prepare the Risotto
In a large pan, heat olive oil over medium heat. Add the chopped onion and cook until softened. Add the Arborio rice, stirring until it’s coated in oil and slightly translucent. Pour in the white wine (if using) and cook until absorbed. Gradually add the warm broth, a ladleful at a time, stirring until the liquid is absorbed before adding more. Continue until the rice is creamy and tender. Season with salt and pepper, then allow it to cool.
Form the Arancini Balls
Take a spoonful of risotto, about the size of a golf ball, and flatten it slightly in your hand. Place a cube of mozzarella (and a few peas or a bit of ham if using) in the center. Gently wrap the risotto around the filling, shaping it into a ball. Repeat until all the risotto is used.
Bread the Arancini
Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for breadcrumbs. Dredge each arancini in flour, dip in the egg, and coat with breadcrumbs, pressing lightly to ensure even coverage.
Fry the Arancini
Heat vegetable oil in a deep pot or skillet to about 350°F (175°C). Fry the arancini in batches, 3-4 at a time, for 2-3 minutes or until golden brown on all sides. Use a slotted spoon to remove them and drain on paper towels.
Serve
Serve warm with marinara sauce on the side for dipping, if desired. Enjoy the crisp exterior and melty, cheesy center of each arancini.
Additional tips
- Vegetarian Option: Skip the ham or prosciutto for a vegetarian version.
- Cheese Variations: Try different cheeses like fontina or gouda for unique flavors.
- Baking Option: For a lighter version, bake at 400°F (200°C) for about 15-20 minutes, turning halfway, until golden brown.
