Crispy Fried Arancini (Italian Rice Balls) with Marinara Sauce

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while maintaining meltiness.

Start by gathering ingredients for the risotto and marinara sauce.

Heat 3 tablespoons of olive oil in a pot over medium-low heat.

Chop 2 shallots finely for the marinara sauce.

Add chopped shallots to the pot and sauté for about 1-2 minutes until translucent.

Add 5 minced garlic cloves to the pot and sauté for another 30 seconds.

Add 2 cups of carnaroli rice to the pot and toast in the oil for a couple of minutes.

Pour in 1 cup of dry white wine and let it cook down until absorbed.

Add about 3 cups of hot chicken broth to the rice, stir, and bring to a simmer.

Cover the pot and let it simmer on low heat for about 20 minutes, checking occasionally.

While the risotto is cooking, prepare the marinara sauce by heating 2 tablespoons of olive oil in another pot.

Add finely chopped onion and 1/4 teaspoon of salt to the pot, sautéing until translucent.

Add 5 minced garlic cloves and 1/4 teaspoon of Aleppo pepper to the onion and sauté for another minute.

Crush the whole peeled tomatoes using a food mill and add to the pot, simmering uncovered for about 20 minutes.

Check the risotto; if it's not cooked yet, add more broth as needed and stir for about 3 minutes.

Add an additional tablespoon of lemon zest and some lemon juice to the risotto, stirring well.

Once the risotto is al dente, remove it from heat and spread it out on a sheet tray to cool in the fridge.

Prepare the breading by mixing 2 cups of Italian seasoned breadcrumbs with 3/4 cup of parmesan cheese and some lemon zest.

Whisk 2 eggs in a bowl for the breading station.

Form small balls of risotto around mozzarella balls, each about 3 inches in circumference.

Dredge each ball in flour, dip in the whisked eggs, and coat with the breadcrumb mixture.

Heat olive oil in a deep fryer or heavy pot to 350°F (175°C).

Fry the arancini in batches until golden brown, about 3-4 minutes per batch.

Remove the arancini with a slotted spoon and drain on paper towels.

Serve warm with spicy marinara sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens