Classic Arancini Recipe

Arancini is a popular Italian dish of small, deep-fried rice balls stuffed with various fillings. This authentic recipe uses a creamy risotto base mixed with Parmesan cheese and saffron threads, formed into balls, and then filled with a decadent combination of hearty meat ragu and mozzarella cheese. These arancini are breaded and fried until golden and crisp, resulting in a deliciously crispy exterior and a warm, gooey center. Serve as a snack, appetizer, or main dish, and impress your guests with this flavorful and satisfying Italian delight.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• 1 pinch saffron threads
• 1 cup bread crumbs
• 2 eggs, beaten
• 12 ounces ground beef
• 1/2 cup tomato sauce
• 1/4 cup frozen peas, thawed
• 4 ounces mozzarella cheese, cut into small cubes
• Vegetable oil, for frying
• Salt and pepper, to taste

Directions

1. In a large saucepan, bring the broth to a simmer and keep it warm on low heat.
2. In a separate large saucepan, heat some olive oil over medium heat and sauté the onions until they become translucent.
3. Add the minced garlic and continue to sauté for another minute.
4. Add the Arborio rice to the saucepan and stir until it becomes lightly toasted.
5. Pour in the white wine and stir until it is absorbed by the rice.
6. Add a ladleful of warm broth to the rice and stir continuously until it is absorbed.
7. Continue adding the warm broth, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next.
8. Repeat this process until the rice is tender and cooked al dente, which should take about 20-30 minutes.
9. Stir in the grated Parmesan cheese and saffron threads until well combined.
10. Remove the risotto from the heat and let it cool completely.
11. In a separate pan, cook the ground beef until browned. Add the tomato sauce, peas, salt, and pepper, and cook until heated through.
12. Once the risotto has cooled, take a handful of rice and flatten it in the palm of your hand.
13. Place a cube of mozzarella cheese in the center and roll it into a ball, making sure the cheese is completely covered with rice.
14. Repeat this process until all the rice and mozzarella cheese has been used.
15. In a shallow bowl, mix the bread crumbs with salt and pepper.
16. Dip each rice ball into the beaten eggs, then roll it in the bread crumbs until fully coated.
17. Heat vegetable oil in a large, deep pot until it reaches 350°F (175°C).
18. Carefully drop the rice balls into the hot oil and fry until golden brown, about 3-4 minutes.
19. Using a slotted spoon, remove the arancini from the oil and drain on a paper towel-lined plate.
20. Serve the arancini warm and enjoy!

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