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Arancini Stuffed with Mozzarella

Name: Arancini Stuffed with Mozzarella
Prep time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 4 cups Vegetable broth; 3 tbsp. Olive oil; 2 Onions; 1 1/2 cup Arborio rice; 1/2 cup Dry white wine; 1/2 stick Unsalted butter; 1 cup Parmesan cheese; to taste Salt and Pepper; 2 Eggs; 1/3 cup plus 1/3 cup Breadcrumbs; 1/4 cup All-Purpose flour; 1/2 tsp. Sweet paprika; 1/4 tsp. Cayenne pepper; 1/2 cup Mozzarella; for frying Neutral oil

Vegetarian

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Arancini are Italian rice balls that are a staple of Sicilian cuisine. They are made of leftover risotto stuffed with either cheese or meat ragu, coated in breadcrumbs, and fried. This specific recipe will teach you to prepare delicious arancini stuffed with mozzarella cheese.

Prep Time 30 minutes

Serves: 10

Difficulty Level: Low

Ingredients for Arancini Stuffed with Mozzarella:

Vegetable broth - 4 cups

Olive oil - 3 tbsp.

Onions - 2 (finely diced)

Arborio rice - 1 1/2 cup

Dry white wine - 1/2 cup

Unsalted butter - 1/2 stick

Parmesan cheese - 1 cup (grated)

Salt and Pepper - to taste

Eggs - 2 (divided)

Breadcrumbs - 1/3 cup plus 1/3 cup

All-Purpose flour - 1/4 cup

Sweet paprika - 1/2 tsp.

Cayenne pepper - 1/4 tsp.

Mozzarella - 1/2 cup (grated)

Neutral oil - for frying

Method of preparing the Arancini Stuffed with Mozzarella:

Usually, arancini are made with leftover risotto. In this recipe, we will explain how to prepare basic risotto before we move on to arancini. If you already have leftover risotto, skip to step 5.
Heat the vegetable broth on the lowest heat setting until warm. Keep warm throughout the cooking process.
In a saucepan, sauté the onions in oil until fragrant. Add in the rice, and mix well for another 2 minutes. Add the wine and gradually add the veggie broth, 1/2 cup at a time. Stir frequently for 15-20 minutes.
Remove the risotto from the heat. Stir in the butter and grated parmesan, then cover the saucepan and set aside for a couple of minutes. Taste and season with salt and pepper.
Let the risotto cool completely, then add 1 egg and 1/3 cup of breadcrumbs to the risotto. Mix well and set aside.
Set the flour, remaining egg, and 1/3 cup of breadcrumbs in 3 separate bowls. Whisk the egg and add the paprika and cayenne pepper to the breadcrumbs.
Scoop a handful of the risotto and make a patty out of it. Add a little mozzarella to the center, then close it into a ball. Add more risotto if needed to encase the cheese.
Coat each arancini ball in the flour, then the egg, and finally in the breadcrumb and pepper mixture.
Heat vegetable oil for shallow deep frying and when the oil heats up to at least 165°C/ 330°F, carefully drop the arancini inside for 5-6 minutes. The arancini should be golden brown.
Serve the arancini fresh, alone, or with tomato sauce on the side.

Source: Jernejkitchen.com

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Related Topics: fried foods , rice recipes , stuffed foods , mozzarella , cheesy , lunch recipe , italian cuisine , risotto , dinner recipe , arancini