Arancini With Arrabiata Sauce Recipe

Arancini with Arrabiata Sauce is a delicious Italian dish made with leftover risotto. These crispy and golden balls are filled with gooey mozzarella cheese and served with a spicy arrabiata sauce. The arancini are made by shaping the risotto into balls, stuffing them with cheese, and then coating them in breadcrumbs before frying until crispy. The arrabiata sauce adds a tangy and spicy kick to the dish, making it a perfect appetizer or snack. Serve these arancini with arrabiata sauce at your next gathering and watch them disappear!

4.9
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3hr 20minstotal
3hr 20m.total
Arancini With Arrabiata Sauce
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Ingredients for Arancini With Arrabiata Sauce Recipe

  • 1/5 cup Leftover Risotto
  • 1/20 cup Grated Parmesan Cheese
  • 1/5 Egg Yolks
  • 0.80 Small Cubes Of Mozzarella Cheese
  • 1/20 cup All Purpose Flour
  • 1/5 Eggs, Beaten
  • 1/10 cup Breadcrumbs
  • as required Oil For Frying
  • 1/5 tablespoon Olive Oil
  • 1/5 cloves Cloves Garlic, Minced
  • 1/10 teaspoon Chili Flakes
  • 1/10 can Diced Tomatoes
  • As required Salt And Pepper To Taste

Directions: 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.
Nutrition
value
559
calories per serving
17 g Fat21 g Protein75 g Carbs17 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    21g
  • Carbs
    75g
  • Fiber
    17g

MacroNutrients

  • Carbs
    75g
  • Protein
    21g
  • Fiber
    17g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    277mg
  • Iron
    8mg
  • Vitamin A
    5776mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    181mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    181mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    165mg
  • Manganese
    1mg
  • Phosphorus
    374mg
  • Selenium
    23mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp