Arancini Filled With Mozzarella in Arrabiata Sauce

Looking for a deliciously indulgent Italian treat? These crispy arancini, stuffed with gooey mozzarella and served with a bold arrabiata sauce, are pure comfort food. The creamy risotto is prepared with lemon zest and parmesan, then shaped into golden-fried perfection.

Paired with a spicy tomato sauce, this dish is an irresistible combination of crunchy, cheesy, and tangy flavors. Perfect as an appetizer or a crowd-pleasing main course, these arancini will transport your taste buds straight to Italy!

Ingredients For the risotto:

• 3 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, sliced
• 1 ½ cups Carolina Arborio Rice
• 3 ½ cups chicken or vegetable broth
• ½ cup white wine
• ¼ cup lemon juice
• 2 teaspoons kosher salt
• ½ cup heavy cream
• 1 tablespoon freshly grated lemon zest
• ¾ cup grated parmesan cheese

For the sauce:

• 5 large garlic cloves, sliced
• 3 cups canned crushed tomatoes
• 1 teaspoon kosher salt
• ¼ cup minced fresh parsley

For the stuffing:

• 4oz mozzarella cheese, diced into ½” pieces
• For the arancini:
• 2 cups panko breadcrumbs
• 1 tablespoon dried oregano
• 1 teaspoon chili flakes
• 1 teaspoon kosher salt
• 2 cups flour
• 3 large eggs
• 8 cups canola, safflower, or vegetable oil, for frying
• Instructions:

To make the risotto:

Preheat oven to 350F. Heat olive oil in a Dutch oven over medium heat. Add the onion and cook 7 minutes or until soft. Add the garlic and sauté 2 minutes, until fragrant.

Remove from heat and add the rice, broth, wine, lemon juice, and salt. Stir to combine. Cover and bake 45 minutes. Remove from the oven and stir in the ½ cup cream, lemon zest, butter, and parmesan cheese. Continue stirring until the cheese is melted and all the ingredients are incorporated.

Spread the risotto onto a baking sheet or other shallow baking dish. Refrigerate at least 2 hours, or until fully chilled and thickened. (Can be prepared up to three days in advance.)

While the risotto chills, make the sauce:

• Heat 2 tablespoons olive oil in a medium saucepan.
• Add the garlic and chili flakes and let cook about 3 minutes, or until the garlic is toasted.
• Add the crushed tomatoes and salt.
• Stir to combine, then let simmer, uncovered, for about 10 minutes or until slightly thickened.
• Stir in parsley, then taste and adjust seasoning with addition

Image: ID 143370193 | Arancini © Bhofack2 | Dreamstime.com