Cheesy Broccoli Arancini Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil and sauté onion and garlic until translucent.
• STEP 2.Add Arborio rice and cook for a few minutes until lightly toasted.
• STEP 3.Gradually add vegetable broth, stirring constantly until the rice is cooked and the mixture is creamy.
• STEP 4.Stir in cooked broccoli and Parmesan cheese until well combined.
• STEP 5.Allow the mixture to cool, then shape it into small balls, placing a cube of mozzarella cheese in the center of each ball.
• STEP 6.Dip each ball into beaten eggs, then coat with breadcrumbs.
• STEP 7.Heat oil in a deep fryer or large pot and fry the arancini until golden brown and crispy.
• STEP 8.Serve hot with marinara sauce for dipping.

Cooking Tips

• Make sure to cook the risotto until it is creamy and the rice is cooked through.
• You can use leftover risotto for this recipe.
• To make the arancini ahead of time, you can shape them and refrigerate until ready to fry.

Storage and Serving

• Leftover arancini can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the arancini in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through.
• Serve the arancini as an appetizer or as a side dish with marinara sauce for dipping.