Arancini Balls
Serves 420 mins prep30 mins cook
These Arancini Balls are the perfect way to enjoy leftover risotto, complemented with a rich marinara sauce and served on crispy greens. The risotto, preferably cavolo nero, is stuffed with mozzarella, rolled into balls, panéed with flour, beaten eggs, and breadcrumbs, then fried to golden perfection. The marinara sauce is made from fresh tomatoes, garlic, basil, tomato purée, olive oil, salt, oregano, and pepper, cooked down and blended until smooth for a delicious finish.
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Instructions
1: Use leftover risotto and stuff it with mozzarella, rolling them into balls. 2: Prepare three bowls - one with flour, one with beaten eggs, and one with breadcrumbs. 3: Pané each ball by coating it first in flour, then dipping in the beaten eggs, and finally rolling in breadcrumbs. 4: Heat vegetable oil in a pan for frying. 5: Fry the Arancini balls until they are golden brown. Drain on paper towels. 6: For the marinara sauce, cook fresh tomatoes with garlic, basil, tomato purée, olive oil, salt, oregano, and pepper until smooth. 7: Serve the Arancini balls on a bed of green leaves with marinara sauce and grated Parmesan.View original recipe