Classic Italian Arancini

Golden-fried Sicilian risotto balls filled with ragù, peas, and mozzarella. Crispy on the outside, creamy and savory on the inside.

italianvegetarianfriedappetizercomfort food

Ingredients

1
Heat vegetable broth in a pot and keep warm on low heat. In a separate large pot, melt 2 tablespoons butter over medium heat and sauté diced onion until translucent, about 3 minutes.
2
Add arborio rice and stir constantly for 1-2 minutes until lightly toasted. Pour in white wine and stir until absorbed.
3
Add warm broth one ladle at a time, stirring frequently and waiting for each addition to be absorbed before adding the next, about 18-20 minutes total.
4
When rice is creamy and al dente, remove from heat. Stir in remaining 1 tablespoon butter, parmesan cheese, salt, and pepper. Spread risotto on a baking sheet to cool completely, about 45 minutes.
5
Once risotto is cool, lightly wet your hands. Take about 2 tablespoons of risotto and form a pocket with your thumb. Fill with 1 teaspoon ragù, a few peas, and a small piece of mozzarella. Close and roll into a ball about 1.5 inches in diameter.
6
Set up a breading station with flour in one bowl, beaten eggs in another, and breadcrumbs in a third. Coat each ball in flour, then egg, then breadcrumbs.
7
Heat vegetable oil to 350°F in a heavy pot or deep skillet. Fry arancini in batches for 2-3 minutes, turning occasionally, until golden brown. Drain on paper towels and sprinkle with salt.
8
Serve warm with marinara sauce for dipping, if desired.

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