Crispy Italian Arancini with Marinara Sauce

Name: Crispy Italian Arancini with Marinara Sauce
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups risotto (cooked and chilled); 1 cup mozzarella cheese (cubed); 1/2 cup Parmesan cheese (grated); 2 cups breadcrumbs (fine); 2 cups flour (sifted); 3 eggs (beaten); 1/2 teaspoon salt; 1/2 teaspoon black pepper (ground); 2 cups vegetable oil (for frying); 1 tablespoon olive oil; 1 clove garlic (minced); 1 can crushed tomatoes (14 ounces); 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/4 teaspoon sugar; 1/4 teaspoon salt; 1/4 teaspoon black pepper (ground)

StandardItalianSnacksComfort FoodFamily-FriendlyParty

⏱️ 40m PREP

🔥 30m COOK

👥 4 SERVINGS

⚡ 450 CAL/SERV

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Overview

Golden, crunchy arancini filled with creamy risotto and mozzarella, served with a rich and tangy marinara sauce.

Macronutrients per serving

grams

Protein

15.0g 17%

Fat

22.0g 25%

Carbs

50.0g 57%

Rich in nutrients

🔺 Calcium

20% DV

Essential for healthy bones and teeth

🔺 Iron

10% DV

Crucial for oxygen transport in the blood

☀️ Vitamin A

15% DV

Supports healthy vision and skin

☀️ Vitamin C

25% DV

Supports immune function

Ingredients

Arancini Ingredients

2 cups risotto cooked and chilled
1 cup mozzarella cheese cubed
1/2 cup Parmesan cheese grated
2 cups breadcrumbs fine
2 cups flour sifted
3 eggs beaten
1/2 teaspoon salt
1/2 teaspoon black pepper ground
2 cups vegetable oil for frying

Marinara Sauce Ingredients

1 tablespoon olive oil
1 clove garlic minced
1 can crushed tomatoes 14 ounces
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper ground

Instructions

1 In a large bowl, combine the chilled risotto, Parmesan cheese, salt, and pepper. Mix well.
2 Take a small handful of the risotto mixture and flatten it in your palm. Place a cube of mozzarella in the center and shape the risotto around it to form a ball.
3 Repeat until all the risotto is used, placing the formed balls on a tray.
4 Prepare three separate bowls: one with sifted flour, one with beaten eggs, and one with breadcrumbs.
5 Roll each risotto ball in flour, dip it in the beaten eggs, and then coat it thoroughly with breadcrumbs.
6 In a deep pan, heat vegetable oil over medium heat. Fry the arancini in batches until golden and crisp, about 3-4 minutes per batch.
7 Drain the fried arancini on paper towels to remove excess oil.
8 For the marinara sauce, heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant.
9 Stir in crushed tomatoes, basil, oregano, sugar, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally.
10 Serve the arancini hot with marinara sauce on the side.