Golden Arancini

Prepare the Filling:

If using ragù, have it ready in advance. In a large bowl, combine the cooled risotto or rice with the Parmesan cheese and one beaten egg. Season with salt and pepper.

Form the Arancini:

Take a small portion of the rice mixture and flatten it in your hand. Place a bit of diced mozzarella (and a teaspoon of ragù if desired) in the center. Wrap the filling with the rice, shaping it into a ball. Repeat with the remaining rice.Coat the Arancini: Set up a breading station with three bowls: one for flour, one for the remaining beaten egg, and one for breadcrumbs. Roll each rice ball first in flour, then in the egg, and finally in breadcrumbs.

Fry the Arancini:

Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the rice balls in batches until golden brown and crispy, about 4-5 minutes. Avoid overcrowding the pan.

Drain and Serve:

Remove the arancini from the oil and drain on paper towels. Serve hot, either as is or with marinara sauce for dipping.

• Ensure the risotto or rice is cold before forming the balls, as this aids in keeping them together.
• Incorporate herbs like parsley or basil into the rice mixture for an extra burst of flavor.
• Adjust the size of the arancini to your liking, but note that smaller ones cook quicker and are easier to handle.

These homemade Arancini are more than just a dish; they are a celebration of family, heritage, and the simple joys of cooking. They’re perfect for any festive occasion, bringing a piece of Italian tradition right to your table. Enjoy this delightful treat from Tenuta’s Deli, where every bite is a story of family, community, and love. Buon Appetito!