How to Make Arancini | Italian Arancini Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds umami without dairy.

mozzarella cheese

🥗Healthier: low-fat mozzarella

💰Cheaper: ricotta cheese

Ricotta provides creaminess at a lower cost.

Cut the vegetables: celery, carrot, and onion for the soffritto.

Heat oil in a pan and add the onion and the chopped vegetables.

Add the meat (veal) to the pan and brown it.

Toast the rice in the pan with the meat and vegetables.

Wet the rice with a little white wine and let it evaporate.

Add salt to both the rice and the ragu, and a little wine to the ragu.

Once the wine evaporates, start adding the vegetable broth.

Add peas and a little water to the concentrate, stir, and add to the ragu.

Add a little bit of tomato puree and let it cook, stirring occasionally.

Lower the flame and continue cooking, adding more broth as needed.

Melt saffron in a little water and add it to the rice for color and flavor.

Once the rice is cooked, place it in a wide dish and mix in semi-seasoned caciocavallo cheese, then let it cool completely.

Chop the caciocavallo cheese into little pieces for stuffing.

Once the rice is cold and compact, wet your hands with water and take a spoonful of rice.

Place some rice in your hand, add the ragu and caciocavallo, and cover it with more rice to shape it into a cone.

To bread the arancini, dip them first in 00 flour, then in beaten egg, and finally in breadcrumbs.

Heat vegetable oil in a deep pot until ready for frying.

Fry the arancini in the hot oil until they are golden brown.

Remove the arancini from the oil and let them drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens