Bite-Sized Arancini

Recipe by: Gavriella Grossman

Arancini are heavenly cheese-filled, fried risotto balls that are bound to impress your guests

Make This Recipe

1/2 a yellow onion (diced small)

2 cloves of garlic (minced)

2 tbsp olive oil

2 tbsp butter

3/4 tsp pizza spice (oregano, basil, garlic powder)

1 cup arborio rice

2 cups vegetable broth - warmed (or any broth of choice)

1/3 cup white wine

1/3 cup parmesan cheese

salt & pepper

the risotto

mozzarella cheese cubes

1/3 cup flour

2 Eggland's Best Large Eggs

1 cup seasoned breadcrumbs

salt, pepper, garlic powder, dried parsley

avocado oil (or oil of choice) for frying

marinara sauce for dipping

Buy Recipe

Cook the risotto - On medium heat, add olive oil into a pan, then diced onion and minced garlic. Let cook until soft and fragrant (about 5 min). Stir in arborio rice and then add white wine. Stir until wine is absorbed.
Stir in warm broth about 1/2 a cup at a time. Every time you add 1/2 a cup, stir it until mostly absorbed, then add more until it is all used.
Stir in butter and parmesan cheese. Then allow cooked risotto to cook fully. I placed it covered in the fridge overnight, but you can spread it thinly on a baking sheet and pop it in the fridge for a faster cooling time.
Set up breading station: crack and whisk eggs, season flour with salt and pepper, and season breadcrumbs (if they aren’t pre-seasoned). Then prepare cubes of mozzarella cheese.
Form arancini balls: take a spoonful of risotto and form it around each individual mozzarella cube. Then bread it in flour, eggs and breadcrumbs.
Heat up avocado oil in pot (about 1 1/2 inch thick), add arancini and fry until golden on all sides.
Hit fried arancini with some salt and parmesan, then serve with marinara sauce.

Information per Serving
Serving Size	1