These crispy appetizers consist of risotto wrapped around a mozzarella cheese cube, then breaded and fried. Paired with a spicy tomato sauce.
PREPARATION TIME
total time: 2 hours
Ingredients
Arancini:
about 1 1/4 cups cooked and chilled risotto (recipe below)
10 cubes mozzarella cheese
1/2 cup all-purpose flour, seasoned with salt & pepper
2 large eggs, beaten
1 cup bread crumbs
2 cups frying oil, like peanut
Arrabiata Sauce:
1/4 cup onion, sliced thinly
1 clove garlic, minced
1/4 tsp red pepper flakes
8 oz tomato sauce/puree
1 TBSP tomato paste
2 basil leaves, torn
Risotto:
1 TBSP olive oil
1/4 cup onion, small dice
1 clove garlic, minced
2 TBSP white wine
1/2 cup arborio rice
1 cup vegetable broth
salt & pepper
1/4 cup freshly shredded Parmesan cheese
Directions
Arancini: Divide the risotto into 10 balls, 2 TBSP each.
Keeping your hands moistened roll the risotto around each cheese cube and form a ball.
Roll each ball in flour, then in egg, then in the breadcrumbs. Store in refrigerator until ready to fry.
Put the oil into a small sauce pot over medium-high heat until simmering. Add 3 to 4 balls at a time. The oil will cover them halfway. Fry until golden brown and then turn with tongs or a slotted spoon. Once evenly golden brown remove from the oil and place on paper towels to drain. Repeat with the remaining balls moderating the heat as you go.
Arrabiata Sauce: In a small non stick skillet or sauce pan saute the onions, garlic, and red pepper flakes until aromatic and just beginning to brown. Be sure not to burn. Add the tomato sauce and paste and stir together. Cook until heated thoroughly and thickened slightly. Just 3-5 minutes will do. Add the basil. Set aside.
Risotto: Bring the broth to a boil and as set aside off the heat. In a small sauce pan heat the oil over medium high and saute the onion and garlic. Add the rice and cook for 1 minute. Add the wine and cook until it absorbs into the rice. Lower the heat to low and add 1/2 cup of the broth to the rice and stir until it is absorbed. Add another 1/2 cup broth, stirring until it absorbed. Continue until all the broth has been absorbed. Turn off the heat. Stir in the Parmesan. Spread the risotto on a baking sheet and cool in refrigerator for 1 hour.
