Published: by Absolutely Recipes, in the recipes category.

Arancini Recipe.

Ingredients:

2 cups (400g) Arborio rice
4 cups (960ml) chicken or vegetable broth
½ cup (50g) grated Parmesan cheese
2 tablespoons (30g) unsalted butter
1 cup (225g) cooked and finely chopped meat (such as ground beef, sausage, or leftover shredded chicken)
½ cup (75g) frozen peas, thawed
4 ounces (115g) mozzarella cheese, cut into small cubes
2 large eggs, beaten
1 cup (120g) all-purpose flour
1 cup (120g) breadcrumbs
Vegetable oil, for frying
Salt and black pepper to taste
Marinara sauce, for serving

Recipe Instructions:

In a large pot, bring the chicken or vegetable broth to a boil. Add the Arborio rice and cook according to the package instructions until it is al dente. Drain any excess liquid.
Stir in the grated Parmesan cheese and butter into the cooked rice until melted and well combined. Season with salt and black pepper to taste.
In a mixing bowl, combine the cooked and chopped meat with the thawed peas.
Take a small handful of the cooked rice and flatten it in the palm of your hand. Place a cube of mozzarella cheese and a spoonful of the meat and pea mixture in the center. Shape the rice into a ball around the filling, sealing it tightly. Repeat with the remaining rice and filling.
Dip each rice ball into the beaten eggs, then roll it in the flour, shaking off any excess. Dip it back into the beaten eggs and roll it in the breadcrumbs, ensuring it is fully coated. Place the coated rice ball on a baking sheet or plate. Repeat with the remaining rice balls.
Heat vegetable oil in a deep pot or skillet to about 350°F (175°C).
Carefully lower the rice balls into the hot oil, a few at a time, and fry them until golden brown and crispy on all sides. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.
Serve the arancini hot with marinara sauce for dipping.

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