Mozzarella Stuffed Arancini with Marinara Sauce

Course Main Course

Prep Time 45

Cook Time 45

Chilling Time 2

Total Time 3 30

Servings Arancini

Ingredients

Risotto

5 cups chicken broth
½ large onion diced
3 cloves garlic minced
2 tbsp olive oil
2 cups arborio rice
1 cup white wine
big pinch saffron
2 tbsp butter
½ cup parmesan cheese freshly grated
kosher salt as needed

Marinara Sauce

½ large onion diced
2 cloves garlic minced
1 tbsp olive oil
28 oz can whole plum tomatoes
1 tsp dried basil
1 tsp dried oregano
pinch sugar
kosher salt as needed

Arancini

1 cup all-purpose flour
2 eggs beaten
3 tbsp water
2 ½ cups panko crumbs
kosher salt as needed
200 g mozzarella cheese cut into 25 cubes
5-6 cups vegetable oil for frying
extra parmesan cheese for garnish
fresh parsley for garnish

Instructions

Prepare the Risotto

In a saucepan, heat the chicken broth over medium heat until it comes to a simmer. Turn down the heat and keep on low while you start the risotto.
In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté until soft and translucent. Add the minced garlic and sauté for another minute until fragrant.
Add the arborio rice and stir well to coat the rice with the olive oil. Add the white wine and stir vigorously until the wine has been absorbed into the rice. Add the saffron and a generous pinch of kosher salt and stir to combine.
Start adding the warm chicken broth to the risotto one ladleful at a time, stirring constantly. Add one ladleful of broth to the rice and stir until the rice has absorbed all of the liquid. Then repeat until all of the broth is gone. Keep stirring the rice until it is fully cooked. Check the rice for doneness, the grains should be soft and not hard inside.
When the rice is fully cooked, turn off the heat. Add the butter and parmesan cheese and stir to combine. Check for seasoning, adding a bit more kosher salt if needed.
Transfer the cooked risotto to a shallow pan or casserole dish and spread out. Chill until completely cold and firm before forming the arancini.

Prepare the Marinara Sauce

In the bowl of a food processor add the can of whole plum tomatoes. Rinse the can with a ¼ cup of water and add to the food processor. Pulse until the tomatoes are finely chopped but not smooth.
In a saucepan, heat the olive oil over medium heat. Add the onions and sauté until soft and translucent. Add the minced garlic and sauté for another minute until fragrant.
Add the blended tomatoes to the saucepan along with the dried basil, dried oregano, pinch of sugar and a generous pinch of kosher salt. Bring the sauce to a simmer over medium heat then turn down the heat. Simmer for 20 to 30 minutes over low heat until the sauce thickens and the flavours are developed.
Sauce can be made ahead of time, stored in the fridge and reheated before serving.

Prepare the Arancini

To form the arancini, prepare a small bowl of water. Cut the mozzarella cheese into 1 cm cubes. You will need about 25 cubes of cheese. Using wet hands, scoop up a golf ball sized amount of cold risotto. Press out flat on the palm of one hand. Place a cube of mozzarella in the middle of the risotto. Bring up the edges and cover the cheese. Gently roll the ball around to smooth the edges. If the risotto is sticking, wet your hands again. Place the filled rice balls on a baking tray and set aside.
Prepare a standard breading stating using three shallow dishes. In one dish add the all-purpose flour with a generous pinch of kosher salt. In another dish add the eggs and water and whisk together until blended. In the final dish add the panko crumbs with a generous pinch of kosher salt.
Bread the arancini by first gently rolling in the flour. Transfer to the egg wash and gently roll to coat the ball. Transfer to the panko crumbs and cover with the crumbs. Gently press the crumbs on the rice ball being careful not to crush it. Transfer the coated arancini to a baking sheet and set aside. At this point the arancini can be covered and stored in the fridge for up to a day.
To fry the aranacini, add enough vegetable oil to a deep skillet or pot to completely cover the arancini, about 2 inches. Heat over medium high heat until the oil reaches 325°F / 162°C. Carefully lower the arancini into the hot oil with a spoon. Fry about 5 to 6 arancini at one time. Gently stir the arancini with a slotted spoon while frying so they cook evenly.
Fry the arancini for 5 to 7 minutes until well browned. Remove from the oil with a slotted spoon onto a paper towel lined baking sheet. Repeat with the remaining arancini until they are all cooked. If desired, keep the arancini warm in a low oven while frying.
To serve, transfer the arancini to a platter. Sprinkle with chopped parsley and freshly grated parmesan cheese. Serve with the warmed marinara sauce and enjoy!