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Shared September 16, 2026
🍘 Arancini (Makes 6–8)
Ingredients:
200 g risotto rice (Arborio or Carnaroli)
500 ml vegetable or chicken broth
30 g butter
40 g grated Parmesan
1 egg
100 g mozzarella, cut into small cubes
100 g flour
2 eggs, beaten
150 g breadcrumbs
Oil, for deep frying
Salt, to taste
🔥Instructions:
Cook the rice in the broth until fully cooked and the liquid is completely absorbed.
Turn off the heat, add the butter and Parmesan, and mix well.
Spread the rice out and let it cool completely. This is important or your arancini will fall apart!
Take a handful of rice and flatten it in your palm.
Place a cube of mozzarella in the center, then close the rice around it and shape it into a ball.
Coat each arancino first in flour, then beaten egg, and finally breadcrumbs.
Heat the frying oil to around 170–175°C.
Fry the arancini until crispy and beautifully golden on the outside.
Let them rest on paper towels for a minute, then serve while they’re still hot and the mozzarella inside is melty! 🔥
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