This was one of my favorite recipes when I was a kid; my parents would buy them from the Italian store! We would eat them with our hands as a snack. These are also great with tomato sauce on top as part of a larger meal, or you can make them small and serve them as an appetizer. They are so delicious and are both kid friendly and impressive for an adult dinner!
I used leftover risotto to make these; this is really the best way to go. If you don’t have any risotto in the fridge, make some arborio rice in the portion you would like for the arancini. You’re going to want it very starchy so the balls hold toghter, so stir the rice constantly as it’s cooking and add the vegetable broth a little bit at a time as it boils off. Once the rice is done cooking, let it cook in the fridge completely. Once the rice is cool, stir in one egg, a half cup of defrosted frozen peas, and a bit of salt and pepper. Chop some mozzeralla cheese into half inch cubes and set aside while you heat two inches of canola oil in a deep pan.
Take the rice mixture and make a little nest and tuck the cheese inside. Cover with more rice and make a ball and then roll in Italian breadcrumbs. Once the oil is hot– I put it on medium-hot heat, put the ball on a metal strainer spoon and place in the oil until golden brown. Roll the ball in the oil once (don’t futz with it or it will break open) and then take out with your metal straining spoon and onto a paper towel. Let these cool for a minute and then cover with this red sauce!
We served these with our favorites– vegetarian chicken and fried broccoli, but you could make these with any meal! As I said earlier, these are great to make a ton and have for snacks or make them smaller for party appetizers.