A delicious twist on the traditional Italian rice balls made with seasonal vegetables, herbs, and creamy cheeses, paired with a homemade marinara sauce.
Ingredients
Scale:
1 cup Arborio rice
4 cups vegetable broth
1 small onion, finely chopped
2 cloves garlic, minced
1 cup grated Parmigiano-Reggiano cheese
1 cup peas (fresh or frozen)
1/2 cup fresh basil, chopped
Salt and pepper, to taste
1 cup all-purpose flour
2 large eggs, beaten
2 cups breadcrumbs (preferably Panko)
Oil for frying
1 can (28 ounces) whole peeled tomatoes (San Marzano)
2 tablespoons olive oil (extra virgin)
1 small onion, chopped finely
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper, to taste
1 tablespoon fresh basil, chopped (for garnish)
Instructions
In a medium saucepan, heat the vegetable broth over low heat.
In a separate large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
Add the Arborio rice to the skillet, stirring to coat the grains in oil. Cook for 1-2 minutes.
Gradually add the warm vegetable broth, one ladle at a time, stirring constantly until absorbed, about 18 minutes.
Once cooked, stir in the peas, cheese, basil, salt, and pepper. Allow to cool completely.
Scoop about 2 tablespoons of the mixture, flatten in hand, place a small cube of mozzarella in the center (optional), and shape into a ball.
Set up a breading station with flour, beaten eggs, and breadcrumbs. Coat each ball in flour, dip in egg, then coat with breadcrumbs.
In a large skillet, heat oil to 350°F (175°C) and fry the arancini until golden brown, about 3-4 minutes per side.
For the marinara dip, heat olive oil in a saucepan, add onion and garlic, cooking until softened.
Add canned tomatoes and break them up. Stir in oregano, salt, and pepper, and let simmer for 15-20 minutes.
Serve arancini warm with marinara dip and a sprinkle of fresh basil.
