Description
Achieve perfectly crispy, golden arancini without deep frying, filled with creamy risotto and gooey mozzarella. This recipe guarantees a delicious and impressive appetizer or snack.
Ingredients
- 1 tbsp olive oil
- 1/2 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/4 cup dry white wine (optional)
- 4 cups chicken or vegetable broth, warm
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 4 oz low-moisture mozzarella cheese, cut into 1/2-inch cubes
- 1/2 cup all-purpose flour
- 2 large eggs, whisked with 1 tbsp water
- 1 1/2 cups Panko breadcrumbs
- Olive oil spray or extra olive oil for brushing
Instructions
- Prepare the Risotto: In a large saucepan, heat 1 tbsp olive oil over medium heat. Sauté diced onion until translucent (5-7 mins). Add garlic and cook for 1 minute. Stir in Arborio rice and cook for 2-3 minutes until edges are translucent. Pour in white wine (if using) and stir until absorbed. Gradually add warm broth, one ladleful at a time, stirring constantly until absorbed before adding more. Continue for 20-25 minutes until rice is al dente and creamy. Stir in Parmesan, salt, and pepper. Spread risotto on a baking sheet and chill completely in the refrigerator for at least 2-3 hours, or overnight.
- Shape the Arancini: Take 2-3 tablespoons of chilled risotto. Flatten into a disc, place a mozzarella cube in the center, and gently form into a compact, smooth ball, ensuring the cheese is fully enclosed. Repeat with remaining risotto and mozzarella.
- Bread the Arancini: Set up three shallow dishes: one with flour, one with whisked eggs, and one with Panko breadcrumbs. Roll each arancini ball first in flour (shake off excess), then dip in egg wash, letting excess drip off, and finally roll generously in Panko, pressing to coat evenly.
- Bake to Perfection: Preheat oven to 400°F (200°C). Lightly spray or brush breaded arancini with olive oil. Arrange on a parchment-lined baking sheet. Bake for 20-25 minutes, flipping halfway through, until deeply golden brown and crispy. Serve immediately with marinara or pesto.
- Prep Time: 45 mins
- Cook Time: 25 mins