Arancini (Italian Fried Risotto)

Step 1/4

• 5 g jarred sun-dried tomatoes
• 5 g basil
• 50 g risotto rice (cooked)
• salt
• pepper

• knife
• cutting board
• bowl
• baking sheet
• aluminum foil

Finely chop the sun-dried tomatoes and basil. Add them to a bowl along with cooked risotto and mix well. Season with salt and pepper to taste. Spread the Risotto on a baking tray, roughly 1cm thick, cover with foil and chill in the fridge for approx. 30 min.

Step 2/4

• 24 g mozzarella cheese

• plate

Cut the mozzarella into small cubes. For easier portioning, use a knife to cut squares into the rice, approx. 7cm x 7cm. Place one mozzarella piece on each square. With damp hands, form the risotto into balls around each mozzarella piece.

Step 3/4

• 30 g flour
• ¼ egg
• 30 g breadcrumbs

• 3 bowls
• whisk
• fork (optional)

Prepare three shallow bowls for breading. One for the flour, one for the lightly beaten egg, and one for the breadcrumbs. Cover each arancini in flour, then beaten egg, and then breadcrumbs, using either your hands or a fork.

Step 4/4

• vegetable oil (for deep frying)
• tomato sauce (for serving)

• pot (small)
• slotted spoon
• paper towels

Heat vegetable oil in a small pot until it’s approx 180°C/350°F. Add arancini in batches and deep-fry until crispy and golden brown, approx. 6—7 min. Transfer to a paper towel to drain. Serve warm with Marinara sauce for dipping.

Enjoy your meal!