Ingredients
Equipment
Method
Cooking Instructions
- Cook the Arborio rice in the vegetable stock until al dente, then let it cool.
- In a pan, melt the butter and sauté the onion and garlic until translucent.
- Add the tomato paste and cook for a few minutes.
- Combine the cooled rice, sautéed mixture, Parmesan cheese, basil, and lemon zest in a bowl.
- Once mixed, form the rice mixture into balls and insert a piece of mozzarella in the center of each ball.
- Dredge the arancini in flour, dip in beaten eggs, and coat with breadcrumbs.
- Heat the oil in a deep pot and fry the arancini until golden brown.
- For the aioli, mix the Calabrian chili peppers with mayonnaise until well combined.
- Serve the arancini hot with the Calabrian chili aioli.
Nutrition
Notes
Feel free to customize your arancini and enjoy as appetizers or a main course. This dish is perfect for meal prep or entertaining guests.
