Arancini

These big arancini are a delicious tribute to my Italian roots, filled with savory meat and gooey mozzarella, making them the perfect comfort food for any occasion!

 
 
 
 

INGREDIENTS
Rice:
1 tbsp butter
2 cups arborio rice
3 cups vegetable broth
Large handful Parmigiano Reggiano, grated
Salt & pepper
1–2 tbsp tomato paste (or marinara)

Marinara Sauce:
½ onion, diced
2 cloves garlic, minced
Fresh basil, chopped
1 large can whole peeled tomatoes, crushed
Olive oil
Salt & pepper
Splash of red wine
Parmigiano rind

Meat Filling:
Olive oil
½ onion, diced
2 cloves garlic, minced
½ lb ground beef
½ cup marinara sauce
1 cup peas

Arancini Assembly:
Mozzarella, cubed
2 eggs, beaten
1 cup Italian-seasoned breadcrumbs (salt, pepper, oregano, garlic powder, parsley)
Avocado oil (for frying)

INSTRUCTIONS

  1. Cook the Rice: Melt butter in a pan. Add Arborio rice and toast for a minute.

  2. Pour in vegetable broth, stirring occasionally, until absorbed.

  3. Mix in Parmigiano, salt, pepper, and tomato paste (or marinara).

  4. Spread onto a baking sheet, sprinkle extra Parmigiano, and set aside or refrigerate to cool.

  5. Make the Marinara: Sauté onion and garlic in olive oil.

  6. Add crushed tomatoes, salt, pepper, and a splash of wine.

  7. Simmer, then toss in basil and a Parmigiano rind.

  8. Prepare the Meat Filling: Sauté onion and garlic in olive oil.

  9. Add ground beef and cook through.

  10. Stir in marinara sauce and peas. Let cool.

  11. Assemble the Arancini: Take a handful of rice, flatten it in your palm.

  12. Add a spoonful of meat filling and a cube of mozzarella.

  13. Shape into a ball with extra rice. (Tip: Wet your hands to prevent sticking.)

  14. Chill the balls.

  15. Bread & Fry: Roll each ball in beaten eggs, then breadcrumbs.

  16. Heat avocado oil in a pan (oil should come halfway up the balls).

  17. Fry, flipping halfway through, until golden brown.

  18. Remove with a spatula or spider, then rest on paper towels.

  19. Serve: Plate with marinara, arancini, more marinara, grated cheese, and fresh basil. Enjoy!

Love,
Colie 

 
 
 
@coliescooking ARANCINI: Recipe👇🏽 Kicking off a series on the food from my roots! Starting with Italy 🇮🇹! THANK YOU #Martoranafamilywinery 🍷 +🫒 🔪+ 🧀 : @shuncutlery + @THE ORIGINAL INGREDIENTS Rice: 1 tbsp butter, @Vital Farms 2 cups arborio rice 3 cups vegetable broth Large handful Parmigiano Reggiano, grated Salt & pepper 1–2 tbsp tomato paste (or marinara) Marinara Sauce: ½ onion, diced 2 cloves garlic, minced Fresh basil, chopped 1 large can whole peeled tomatoes, crushed Olive oil Salt & pepper Splash of red wine Parmigiano rind Meat Filling: Olive oil ½ onion, diced 2 cloves garlic, minced ½ lb ground beef ½ cup marinara sauce 1 cup peas Arancini Assembly: Mozzarella, cubed 2 eggs, beaten @vitalfarms 1 cup Italian-seasoned breadcrumbs (salt, pepper, oregano, garlic powder, parsley) Avocado oil (for frying) Instructions Cook the Rice: Melt butter in a pan. Add Arborio rice and toast for a minute. Pour in vegetable broth, stirring occasionally, until absorbed. Mix in Parmigiano, salt, pepper, and tomato paste (or marinara). Spread onto a baking sheet, sprinkle extra Parmigiano, and set aside or refrigerate to cool. Make the Marinara: Sauté onion and garlic in olive oil. Add crushed tomatoes, salt, pepper, and a splash of wine. Simmer, then toss in basil and a Parmigiano rind. Prepare the Meat Filling: Sauté onion and garlic in olive oil. Add ground beef and cook through. Stir in marinara sauce and peas. Let cool. Assemble the Arancini: Take a handful of rice, flatten it in your palm. Add a spoonful of meat filling and a cube of mozzarella. Shape into a ball with extra rice. (Tip: Wet your hands to prevent sticking.) Chill the balls. Bread & Fry: Roll each ball in beaten eggs, then breadcrumbs. Heat avocado oil in a pan (oil should come halfway up the balls). Fry, flipping halfway through, until golden brown. Remove with a spatula or spider, then rest on paper towels. Serve: Plate with marinara, arancini, more marinara, grated cheese, and fresh basil. Enjoy! Love, Colie #arancini #italianfood #riceball #recipe ♬ Che La Luna - Louis Prima