×

Order Now

SFIM Cropped

Super Food In Minutes!

Try exciting and healthy everyday dinners with my new cookbook Super Food In Minutes!
We use cookies to ensure that we give you the best experience on our website. If you continue to use the site we assume you consent to our Cookie Policy
×

snacks

Mozzarella Arancini with Sweet & Spicy Marinara

Cheese stuffed rice balls, deep-fried until golden brown.

35 16
Mozzarella Arancini with Sweet & Spicy Marinara | DonalSkehan.com, Cheese stuffed rice balls, deep-fried until golden brown.

snacks

Mozzarella Arancini with Sweet & Spicy Marinara

Cheese stuffed rice balls, deep-fried until golden brown.

Tuesday, June 18, 2019
US / METRIC

For the arancini:

1 tbsp olive oil

1 onion, finely diced

1 garlic clove, finely chopped

200g arborio or risotto rice

250ml white wine

750ml vegetable stock

75g pecorino, finely grated

½ x 150g ball mozzarella, cut into 20 pieces

150g panko breadcrumbs

50g flour

2 eggs

To serve:

250ml passata

3 tbsp hot sauce

½ tsp garlic powder

Small handful basil leaves

Sea salt and freshly ground black pepper

For the arancini:

1 tbsp olive oil

1 onion, finely diced

1 garlic clove, finely chopped

8oz arborio or risotto rice

1 cup white wine

3 cups vegetable stock

3/4 cup pecorino, finely grated

½ x 8oz ball mozzarella, cut into 20 pieces

2 cups panko breadcrumbs

1/2 cup flour

2 eggs

To serve:

1 cup passata / tomato sauce

3 tbsp hot sauce

½ tsp garlic powder

Small handful basil leaves

Sea salt and freshly ground black pepper

35mins
Serves 16

Arancini are a Sicilian cheese-filled snack. They require a  little work but are definitely worth it and a great way to use up leftover risotto.

Heat the oil in a medium saucepan over a low heat. Add the onion and garlic to the pan and sauté for 6-8 minutes until softened without colour, add the arborio rice and toss to coat. Pour in the white wine, let it bubble away for a couple of minutes until reduced, stirring regularly. Add the hot stock, little by little until it is all used up and the rice has cooked, this will take about 20 minutes. Make sure each amount you add is soaked up before adding the next. Stir through the pecorino, season to taste then spread the risotto in an even layer on a tray lined with parchment paper. Cover with cling film and chill for at least 2 hours.
To form the arancini, scoop a portion of the cooled risotto into your hand. For a pattie with 2" in diameter approximately and place a piece of mozzarella into the centre. Repeat to give you 20 in total. Place on a tray in the freezer for at least an hour until solidified to ensure they hold their shape.
Once ready to cook, heat a large saucepan a third full with oil or deep enough to cover the arancini once submersed and allow to reach a temperature of 180˚C. Once it has almost come up to temperature add the flour, egg and panko to three separate bowls. Toss the arancini in the flour, followed by the egg and then the breadcrumbs. Placing on a tray as you go. Deep-fry in batches of 5 for 5-6 minutes, or until golden and crispy. Transfer to a double layer of kitchen paper to drain.
Combine the passata, hot sauce and garlic powder in a small saucepan and bring to a rolling simmer, simmer for 2-3 minutes, remove from the heat. Serve the arancini on a platter alongside the sauce and a scattering of basil leaves.
35mins
Serves 16

Ingredients
US / METRIC

For the arancini:

1 tbsp olive oil

1 onion, finely diced

1 garlic clove, finely chopped

200g arborio or risotto rice

250ml white wine

750ml vegetable stock

75g pecorino, finely grated

½ x 150g ball mozzarella, cut into 20 pieces

150g panko breadcrumbs

50g flour

2 eggs

To serve:

250ml passata

3 tbsp hot sauce

½ tsp garlic powder

Small handful basil leaves

Sea salt and freshly ground black pepper

For the arancini:

1 tbsp olive oil

1 onion, finely diced

1 garlic clove, finely chopped

8oz arborio or risotto rice

1 cup white wine

3 cups vegetable stock

3/4 cup pecorino, finely grated

½ x 8oz ball mozzarella, cut into 20 pieces

2 cups panko breadcrumbs

1/2 cup flour

2 eggs

To serve:

1 cup passata / tomato sauce

3 tbsp hot sauce

½ tsp garlic powder

Small handful basil leaves

Sea salt and freshly ground black pepper

You might be interested in...

recipes

Mozzerella Sticks with Marinara Sauce

Mozzerella Sticks with Marinara Sauce
recipes

Tomato & Mozzarella Foccacia Bread

Tomato & Mozzarella Foccacia Bread
recipes

Wild Mushroom Risotto

Wild Mushroom Risotto
recipes

Riso Patate E Cozze (Baked Mussel & Potato Risotto)

Riso Patate E Cozze (Baked Mussel & Potato Risotto)