Italian classic in a new format! In this video, I’m making arancini with tender mozzarella, paired with a light tomato foam from a siphon. A crispy crust, stretchy cheese, and airy sauce come together to create the perfect harmony of flavors.
The recipe is pinned in the comments.
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Recipe 👌🏻
Ingredients:
For the base:
Risotto rice (Arborio or Carnaroli) – 250 g
Chicken broth – 700 ml
Onion – 1 small
Butter – 40 g
Parmesan (grated) – 50 g
Salt – to taste
For the filling:
Mozzarella (balls or cubes) – 200 g
For breading:
Flour – 100 g
Eggs – 2
Breadcrumbs – 150 g
For frying:
Vegetable oil – 500 ml (for deep frying)
For the tomato sauce:
Tomatoes (ripe or canned) – 400 g
Olive oil – 2 tbsp
Garlic – 2 cloves
Onion (optional) – 1 small
Sugar – 1 tsp
Salt and black pepper – to taste
Basil (fresh) – a few leaves
Method:
– Rice base:
Finely chop the onion. Melt 20 g of butter in a pan, add the onion, and sauté until soft. Add the rice and toast for 1–2 minutes until translucent.
Gradually add hot broth, one or two ladles at a time, stirring constantly, allowing the rice to absorb the liquid. Continue until the rice is creamy but still firm (about 15–20 minutes).
Remove from heat, stir in the remaining butter and Parmesan. Spread the rice on a tray and let it cool.
– Shaping the arancini:
Cut the mozzarella into small cubes (about 1.5 cm).
Take a tablespoon of rice, flatten it in your hand, place a piece of mozzarella in the center, and close the rice around it to form a ball.
Roll each ball in flour, dip in beaten eggs, and coat in breadcrumbs.
– Frying:
Heat the oil in a deep pan or fryer to 170–180°C (340–360°F). Fry the arancini in batches until golden brown (2–3 minutes). Transfer to paper towels to remove excess oil.
– Tomato sauce:
Finely chop the garlic and onion (if using).
Heat olive oil in a pan, add the garlic, and lightly sauté.
Add chopped tomatoes (or canned), season with salt, pepper, and sugar if needed. Simmer on low heat for 15–20 minutes.
Blend the sauce until smooth and stir in fresh basil leaves.
Serving:
Serve the arancini hot with the tomato sauce. You can dip the arancini into the sauce or serve it on the side in a small bowl.
Want to learn how to make tomato foam? Let us know in the comments!