Arancini

Indulge in the crispy, golden-brown delight of arancini, where creamy risotto meets gooey mozzarella and sweet peas. Perfect for a cozy weeknight dinner or an impressive appetizer at your next gathering.

• 2 cups arborio rice
• 4 cups chicken or vegetable broth
• 1 cup mozzarella cheese
• 1 cup peas
• 1 large egg
• 1 cup breadcrumbs
• Oil for frying vegetable oil
• Salt and pepper to taste Ingredient 8

Method

1. 1

   In a saucepan, bring the chicken or vegetable broth to a simmer.

2. 2

   In a large pot, toast the arborio rice over medium heat for 2-3 minutes, then add the simmering broth one ladle at a time, stirring constantly until the liquid is absorbed. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.

3. 3

   Once the rice is cooked, stir in the peas, diced mozzarella cheese, and season with salt and pepper. Allow it to cool completely, then mix in the beaten egg.

4. 4

   Once cooled, shape the rice mixture into balls about the size of a golf ball. Roll each ball in breadcrumbs to coat evenly.

5. 5

   Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the arancini in batches until golden brown and crispy, about 4-5 minutes per batch.

6. 6

   Remove the arancini from the oil and drain on paper towels. Serve hot with marinara sauce for dipping.