Description
Crispy, golden fried risotto balls stuffed with creamy smoked burrata cheese, served with a zesty homemade spicy marinara sauce for dipping.
Ingredients
Scale
For the Crust:
- 2 cups cooked arborio risotto (cooled)
- 1/2 cup smoked burrata cheese, torn into small pieces
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian breadcrumbs
- Vegetable oil for frying
- 1 can (28 oz) crushed tomatoes
- 2 cloves garlic, minced
- 1 tsp red pepper flakes
- 1 tbsp olive oil
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
1. Prepare the Crust:
- Prepare the spicy marinara sauce: In a saucepan, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for 1 minute until fragrant. Stir in crushed tomatoes, season with salt and pepper, and simmer for 20 minutes, stirring occasionally.
- Form the arancini: Take a tablespoon of cooled risotto, flatten it in your hand, place a piece of smoked burrata in the center, and wrap the risotto around it to form a ball. Repeat with remaining risotto and cheese.
- Coat the arancini: Roll each ball in flour, dip in beaten eggs, then coat evenly in breadcrumbs. Place on a baking sheet and refrigerate for 15 minutes to set.
- Fry the arancini: Heat vegetable oil in a deep pot to 350°F (175°C). Fry the arancini in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels.
- Serve immediately with warm spicy marinara sauce and garnish with fresh basil.
Notes
You can customize the seasonings to taste.