Arancini al Forno

Method

1. 1
   • arborio rice 300 g
   • vegetable stock 8 dl
   • onion 1
   • olive oil 2 tbsp
   • Parmesan 80 g

   Make the risotto — Sauté the onion in the olive oil for 3 minutes, add the rice and toast for 1 minute, then gradually add the stock, stirring often, until the rice is tender and creamy, about 18 minutes. Stir in the parmesan and season, then spread on a tray to cool completely.

   ⏱20 min
2. 2
   • arborio rice 300 g
   • mozzarella 100 g

   Shape the rice balls — Once cool, take a small handful of rice, flatten it in your palm, place a mozzarella cube in the center, and shape into a ball around it. Repeat with the remaining rice to form about 12 balls.

3. 3
   • egg 2
   • breadcrumbs 100 g
   • wheat flour 3 tbsp

   Bread the arancini — Roll each ball in the flour, then the beaten egg, then the breadcrumbs, pressing gently to coat evenly.

4. 4
   • olive oil 2 tbsp

   Bake until golden — Arrange the arancini on a lined baking tray, spray lightly with oil, and bake at 200°C for 25 minutes, turning halfway, until deeply golden and crisp all over.

   ⏱25 min