Learn how to make this delicious Italian arancini with bolognese sauce recipe from the Kenmore in-house Chef Kari Karch.
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995 per serving
- 2 cup plain arborio based risotto
- 2 ounces cubed mozzarella
- 1-1/2 cup plain breadcrumbs
- 2 large eggs
- Salt, pepper, dried oregano to taste
- Vegetable oil for frying
- 1/4 pounds each ground veal, pork, and lamb, cooked and drained of fat
- 1 jar good quality marinara sauce
Make plain risotto and proceed to scoop out a healthy amount into the palm of our hand by wetting your hands first to make sure the rice will not stick.
Make an indentation in the middle of the rice and proceed to fill the ball with a piece of mozzerella.
Next, close the rice around the filling and seal the ball by shaping the rice into a ball.
Beat a few eggs and season them with a bit of salt and pepper. Next dip the rice ball into the egg mixture and then in a bit of flour.
Thereafter, dip the ball back into the egg mixture and then into fine breadcrumbs that have been seasoned with salt, pepper, oregano, and more parmesan cheese.
Heat frying oil in a heavy-bottomed pot to 320 degrees. Gently place the balls in the hot oil and fry for about 4 to 4 and a half minutes (depending on the size of the ball itself).
Serve alongside the meat sauce by tossing the cooked meats into the marinara sauce.