Arancini (Cheesy Rice Balls) with Marina Sauce Recipe
This is our favorite Arancini recipe. We ate a similar one in Rome, where they call it Supplì. It is crispy outside and cheesy inside. We use Grana Padano instead of Mozzarella. This recipe also includes a marinara sauce. Enjoy!
Ingredients
arborio rice (depending how many your want to make or how much left over risotto you have)
vegetable stock (see above)
bread crumbs (see above)
Grana Padano (see above)
500 ml passata
1 onion finely diced
2-3 garlic cloves
juice of 1 lemon
salt, pepper, olive oil
Method
Saute onion in a pot with oil till soft.
Add garlic and cook off till fragrant - around 1 min.
Stir in passata, lemon juice , salt and pepper.
Let simmer uncovered for about 15 minutes till slightly reduced.
Remove around 2-3 ladles of the marinara sauce and set aside for dipping.
Add in arborio rice and cook off for a few minutes.
Start adding stock in one ladle full at the time and keep stirring till rice is cooked - around 15 to 20 minutes.
Remove from heat, add salt, pepper and cheese to taste.
Let cool and refrigerate over night.
Portion rice into around 100g balls and add cheese into the middle.
Coat balls in bred crumbs and fry at 170 degrees Celsius till golden brown - around 8 to 10 minutes.
Heat sauce that was set aside and serve while hot.
ENJOY!