Arancini Di Riso

Ingredients

Vegetable oil

for frying

Eggs

2, beaten

Breadcrumbs

1 cup, for coating

Mozzarella cheese

8 ounces, cut into small cubes

Frozen peas

1/2 cup

Tomato sauce

1 cup, for serving

Ground beef

1 cup

Onion

1 medium, finely chopped

Olive oil

2 tablespoons

Salt

1 teaspoon

Water

3 cups

Arborio rice

1 1/2 cups

Instructions

1. In a saucepan, bring 3 cups of water to a boil. Add the Arborio rice and 1 teaspoon of salt. Reduce the heat to low, cover, and cook until the water is absorbed and the rice is tender, about 20 minutes. Let it cool slightly.
2. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the ground beef and cook until browned, about 5 minutes. Stir in the frozen peas and tomato sauce, and let simmer for another 5 minutes. Remove from heat and let cool.
3. Once both the rice and meat mixture have cooled, combine them in a large bowl. Stir in the beaten eggs until fully incorporated.
4. To form the arancini, take a handful of the rice mixture and flatten it in your palm. Place a cube of mozzarella in the center and carefully shape the rice around it to form a ball. Repeat with the remaining mixture and cheese.
5. Roll the formed rice balls in breadcrumbs, ensuring they are fully coated.
6. In a deep fryer or large saucepan, heat vegetable oil to 375°F (190°C). Fry the arancini in batches until golden brown, about 4 minutes. Remove and drain on paper towels.
7. Serve the arancini hot with a side of marinara sauce for dipping.