Arancini

🔥 Prep

• Rinse and cook 2 cup rice according to package instructions; spread on a tray and let cool completely.
• Dice 100 g mozzarella into small cubes (about ½‑inch).
• Beat 1 pcs egg in a shallow bowl until uniform.
• Place 1 cup breadcrumbs in a separate shallow bowl.
• Measure out 100 ml tomato sauce into a small bowl for warming later.

🔥 Cook

• 1. Combine the cooled 2 cup rice with grated Parmesan, a pinch of salt, and pepper in a large bowl; mix until the mixture holds together when pressed.
• 2. Take about 2 tablespoons of the rice mixture, flatten in your palm, place a cube of the 100 g mozzarella in the center, and envelop the rice around it to form a ball; repeat to make roughly 8‑10 balls.
• 3. Roll each ball first in the beaten 1 pcs egg, ensuring full coverage, then roll in the 1 cup breadcrumbs until evenly coated.
• 4. Heat vegetable oil in a deep pot or skillet to 350°F (medium‑high heat).
• 5. Fry the balls in batches, turning occasionally, for 3‑4 minutes until golden brown and crispy.
• 6. Using a slotted spoon, transfer the fried arancini to a paper towel–lined plate to drain excess oil.
• 7. Warm the 100 ml tomato sauce in a small saucepan over low heat for 2‑3 minutes, stirring occasionally.
• 8. Serve the arancini hot with the warm tomato sauce for dipping.

🔥 Serve

• Arrange the arancini on a platter with the warm tomato sauce in a small bowl for dipping.
• Garnish with freshly chopped parsley or basil for a pop of color.
• Serve alongside a simple mixed green salad dressed with lemon vinaigrette.
• Pair with a glass of chilled Italian white wine, such as Pinot Grigio, for a complete meal.