Description
Crispy, golden-fried risotto balls filled with savory ground beef, peas, and mozzarella. A delicious Italian street food favorite!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4–5 cups hot chicken or vegetable broth, kept warm
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and freshly ground black pepper to taste
- 1/2 cup ground beef, cooked and crumbled
- 1/4 cup peas, cooked
- 1/4 cup mozzarella cheese, cut into small cubes
- 2 tablespoons tomato sauce
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups breadcrumbs (Italian seasoned preferred)
- Vegetable oil, for frying
Instructions
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Be careful not to brown the onion.
- Add the Arborio rice to the pot and stir constantly for about 2-3 minutes, until the grains are lightly toasted and translucent around the edges.
- Pour in the dry white wine and stir until it is completely absorbed by the rice.
- Begin adding the hot broth, one ladleful at a time, stirring constantly. Wait until each ladleful of broth is almost completely absorbed before adding the next.
- Continue adding broth and stirring for about 20-25 minutes, or until the rice is cooked through but still slightly al dente. The risotto should be creamy and slightly loose.
- Remove the pot from the heat and stir in the grated Parmesan cheese and butter. Season with salt and freshly ground black pepper to taste.
- Spread the risotto out on a baking sheet or large plate to cool completely. You can even refrigerate it for a couple of hours to speed up the cooling process.
- In a medium bowl, combine the cooked and crumbled ground beef, cooked peas, mozzarella cheese cubes, and tomato sauce. Mix well.
- Set up a breading station with three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, place the beaten eggs. In the third dish, place the breadcrumbs.
- Take a small handful of the cooled risotto (about 2-3 tablespoons) and flatten it in the palm of your hand. Make a small indentation in the center of the risotto.
- Place a spoonful of the filling mixture into the indentation.
- Gently bring the edges of the risotto up and around the filling, completely enclosing it. Roll the arancini into a ball or cone shape.
- Repeat steps 2-4 with the remaining risotto and filling.
- Roll each arancini in the flour, then dip it in the beaten eggs, and finally coat it thoroughly with the breadcrumbs.
- Pour enough vegetable oil into a large, deep pot or Dutch oven to reach a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). Use a deep-fry thermometer to monitor the oil temperature.
- Carefully place the arancini into the hot oil, a few at a time, being careful not to overcrowd the pot.
- Fry the arancini for about 3-5 minutes per side, or until they are golden brown and heated through. Turn them occasionally to ensure even cooking.
- Remove the arancini from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
- Serve the arancini immediately while they are hot and crispy. They are delicious on their own or with a side of marinara sauce for dipping.
Notes
- Use high-quality ingredients for the best flavor.
- Don’t overcook the risotto; it should be al dente.
- Cool the risotto completely before forming the arancini.
- Seal the filling tightly to prevent leaks during frying.
- Maintain the correct oil temperature for even cooking.
- Don’t overcrowd the pot when frying.
- Serve immediately for the best texture.
- Prep Time: 45 minutes
- Cook Time: 45 minutes