Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 2 cloves Garlic, minced
- 1 Celery Stalk, finely diced
- 1 can Cento All Purpose Crushed Tomatoes (28 oz)
- 1 cup Bellino Risotto Arborio Rice
- 3 cups Cento Organic Vegetable Stock
- 1/3 cup Parmesan Cheese, grated
- 2 tbsp Fresh Basil Leaves, chopped
- 1/2 cup Mozzarella Pearls
- 1 cup Anna TIPO 00 Flour
- 2 eggs Eggs, beaten
- 1 1/2 cups Cento Panko Bread Crumbs
- Cento Blended Italian Style Oil 75% Canola Oil 25% Extra Virgin Olive Oil, for frying
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 1/4 tsp Cento Ground Black Pepper
Directions
In a saucepan, combine vegetable stock and crushed tomatoes and bring to a simmer for 2 minutes. Remove from heat and set aside. In a large pot, heat olive oil over medium heat and sauté onion, garlic, and celery until softened, about 3âu20acu201c4 minutes. Add arborio rice and toast for 1âu20acu201c2 minutes, stirring to coat the grains. Begin adding the warm stock mixture 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until the rice is tender and creamy, about 20 minutes total. Remove from heat and stir in the Parmesan cheese, basil, salt, and pepper. Spread the rice mixture onto a baking sheet and let it cool completely. Once cooled, scoop a portion of rice into your hand and flatten it slightly. Place two mozzarella pearls in the center and shape the rice around them to form a ball. Repeat with the remaining mixture. Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for breadcrumbs. Roll each rice ball in flour, then dip into the egg, and coat with breadcrumbs. Heat frying oil in a heavy-bottomed pot to 350°F. Fry the arancini in batches for 2âu20acu201c3 minutes per side, or until golden brown and crispy. Drain on paper towels. Serve hot with marinara sauce for dipping. Yields 10-12 rice balls.
