Arancini

Ingredients

• 1 cup arborio rice - for the risotto base
• 2 cups vegetable broth - for cooking the rice
• 1 small onion - finely chopped
• 1 cup frozen peas - optional, for filling
• 1/2 cup parmesan cheese - grated, for flavor
• 1/2 cup mozzarella cheese - diced, for filling
• 1 cup all-purpose flour - for breading
• 2 large eggs - beaten, for breading
• 1 cup breadcrumbs - for breading
• to taste salt salt - for seasoning
• to taste pepper black pepper - for seasoning
• vegetable oil for frying - enough for deep frying

Step-by-step instructions

1. In a saucepan, heat 1 tablespoon of olive oil over medium heat and sauté the chopped onion until translucent, about 3-4 minutes.
2. Add the arborio rice and toast for 1-2 minutes, stirring frequently. Slowly add the vegetable broth, a ladle at a time, stirring continuously until the rice is al dente and creamy, about 15-20 minutes. Season with salt and pepper.
3. Once cooked, spread the risotto on a baking sheet to cool. Once cooled, mix in the grated Parmesan cheese.
4. Take a small amount of risotto (about the size of a golf ball), flatten it in your palm, place a few pieces of mozzarella and a teaspoon of peas in the center, and shape the rice around the filling to form a ball. Repeat until all risotto is used.
5. Set up a breading station with flour, beaten eggs, and breadcrumbs. Roll each rice ball in flour, dip in egg, then coat in breadcrumbs.
6. In a deep pot, heat vegetable oil to 350°F (175°C). Fry the arancini in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

Serving suggestion

Serve hot with a side of marinara sauce for dipping and a sprinkle of fresh parsley for garnish.

Nutrition per serving (estimated)

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