Arancini

Instructions

1. In a saucepan, heat olive oil and butter over medium heat. Add chopped onion and minced garlic, sauté until translucent.
2. Add ground beef to the pan, cook until browned. Stir in tomato paste, salt, and pepper. Cook for another 5 minutes, then set aside.
3. In a separate pot, bring chicken broth to a simmer. Add arborio rice and cook, stirring frequently, until the rice absorbs the broth and becomes creamy.
4. Stir grated parmesan cheese into the cooked rice. Let the mixture cool slightly.
5. Take a handful of rice, flatten it in your palm, place a cube of mozzarella and a spoonful of meat mixture in the center, then shape into a ball.
6. Roll each rice ball in flour, dip in beaten eggs, and coat with breadcrumbs.
7. Heat vegetable oil in a deep fryer or large pot to 180°C. Fry the rice balls in batches until golden brown and crispy.
8. Drain the fried arancini on paper towels. Serve warm.

Prep

• Prepare chicken broth in advance if using homemade.
• Chill the risotto mixture for at least 1 hour before shaping.