Ingredients:

  • 1 cup Arborio rice (200g)
  • 4 cups low-sodium chicken or vegetable broth (950ml)
  • 1/2 cup dry white wine (120ml)
  • 1 small onion, finely chopped
  • 2 tablespoons unsalted butter (30g)
  • 1 tablespoon olive oil
  • 1/2 cup grated Parmesan cheese (50g)
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • 1 cup mozzarella cheese, diced (150g)
  • Optional: 1/4 cup cooked peas (40g) or 100g cooked ground meat
  • 1 cup all-purpose flour (120g)
  • 2 large eggs, beaten
  • 1 1/2 cups breadcrumbs (150g)
  • Vegetable oil for frying

Instructions:

  1. In a pot, heat olive oil and butter; add onions until translucent.
  2. Stir in Arborio rice and toast briefly.
  3. Pour in white wine, stirring until absorbed.
  4. Gradually add broth, a ladle at a time, stirring until creamy.
  5. Season with salt, pepper, and Parmesan cheese. Allow risotto to cool completely.
  6. Once cooled, take a handful of risotto, flatten it, and place a cube of mozzarella in the center. Mold the rice around the filling into a ball shape.
  7. Set up a breading station with flour, beaten eggs, and breadcrumbs. Dredge each rice ball in flour, dip in egg, then coat in breadcrumbs.
  8. Heat vegetable oil in a frying pan over medium heat. Fry arancini in batches until golden brown, approximately 4-5 minutes. Drain on paper towels and serve hot.