Italian Arancini with Arrabbiata Dip

Italian Arancini with Arrabbiata Dip

StandardItalianSnacksComfort FoodFamily-FriendlyAppetizer
⏱️ 30m PREP
🔥 40m COOK
👥 4 SERVINGS
⚡ 450 CAL/SERV
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Overview

Crispy and golden on the outside, these Italian arancini are filled with creamy risotto and cheese, paired with a spicy arrabbiata dip for a deliciously satisfying appetizer.

Macronutrients per serving

82
grams
Protein
12.0g 15%
Fat
18.0g 22%
Carbs
52.0g 63%

Rich in nutrients

☀️ Vitamin C
15% DV
Supports immune function
🔺 Calcium
20% DV
Promotes bone health
🔺 Iron
10% DV
Supports oxygen transport
☀️ Vitamin A
10% DV
Supports vision and skin health

Ingredients

Arancini Ingredients

  • 2 cups risotto cooked and cooled
  • 1 cup mozzarella cheese cubed
  • 1 cup breadcrumbs
  • 2 cups all-purpose flour sifted
  • 3 units eggs beaten
  • 1 cup vegetable oil for frying

Arrabbiata Dip Ingredients

  • 2 cups tomato sauce
  • 2 cloves garlic minced
  • 1 teaspoon red pepper flakes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. 1 Prepare the risotto in advance and allow it to cool completely in the refrigerator.
  2. 2 Take a heaping tablespoon of risotto and flatten it in your hand. Place a cube of mozzarella in the center and form the risotto around the cheese into a ball.
  3. 3 Roll the risotto balls in flour, then dip in beaten eggs, and finally coat with breadcrumbs.
  4. 4 Heat vegetable oil in a large pan over medium heat. Once hot, fry the arancini balls until golden brown on all sides.
  5. 5 Remove the arancini from the oil and drain on paper towels to remove excess oil.
  6. 6 For the arrabbiata dip, heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant.
  7. 7 Add tomato sauce, red pepper flakes, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.
  8. 8 Serve the arancini hot, alongside the arrabbiata dip.

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