Arancini With Arrabiata Sauce Recipe

Cooking Directions

• STEP 1.In a large bowl, mix the leftover risotto with grated Parmesan cheese and egg yolks.
• STEP 2.Take a small portion of the risotto mixture and flatten it in your palm. Place a cube of mozzarella cheese in the center and shape the mixture into a ball around the cheese.
• STEP 3.Roll the arancini balls in flour, dip them in beaten eggs, and then coat them in breadcrumbs.
• STEP 4.Heat oil in a deep pan and fry the arancini until they turn golden brown and crispy.
• STEP 5.For the arrabiata sauce, heat olive oil in a saucepan and sauté garlic and chili flakes until fragrant.
• STEP 6.Add canned tomatoes, salt, and pepper to the saucepan and simmer for 15-20 minutes.
• STEP 7.Serve the arancini with the arrabiata sauce on the side for dipping.
• STEP 8.Enjoy the crispy arancini with the spicy and tangy arrabiata sauce!

Cooking Tips

• Make sure the risotto mixture is well chilled before shaping the arancini to prevent them from falling apart.
• You can add other fillings to the arancini, such as cooked ground meat or vegetables, for extra flavor.
• If you don't have leftover risotto, you can make a fresh batch and let it cool before using it to make the arancini.

Storage and Serving

• Arancini are best served immediately while they are still crispy.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat the arancini, place them on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through.
• Serve the arancini with arrabiata sauce as an appetizer or snack, or as a main dish with a side salad.