Arancini Recipe

Now that I have been stuck at home for almost a week, I decided that instead of going to restaurants, I can bring the restaurant home and make a delicious meal with what I have in the house. This journey ended taking me to a dish I have never tried before, Arancini. It is everything I love, risotto, saffron and crispy food but all in one but most importantly, it’s vegetarian. For me, vegetarianism is something I have grown up with because my mom has been a lifelong vegetarian. This dish also brings up the issue of sustainability. In a world where we put lots of money and especially water and energy into farming cows for food, people have to take a step back and eat vegetarian once while. I could have easily used a chicken stock for the risotto or added some seafood but switching it up once in a while is not bad.

List of Ingredients:

Risotto Recipe

  • 1 cup white wine
  • 1 cup Arborio Rice (Essentially an Italian Wild Rice)
  • 4 cup veggie stock
  • 1 pinch Saffron
  • 1/3 cup of parmesan and asiago combined (shredded)
  • 1 tablespoon finely chopped parsley
  • 1 teaspoon butter
  • 1 teaspoon olive oil


  • 1/2 cup all purpose flour
  • 1 egg whisked
  • 2 table spoon water
  • Pinch of salt
  • Pinch of pepper
  • 1/2 cup panko bread crumbs

Baking and Prepping

  • 1 Oven preheated to 400 degrees
  • Fresh Ciliegine mozzarella balls
  • Tomato Pasta Sauce (Any variety balls)



  • Heat up a saucepan with olive oil and butter making sure not to burn butter at medium heat (keep saucepan at medium heat for full cooking time)
  • Add in rice and stir to make sure rice is coated with oil and butter
  • Pour in 1/4 of the wine and stir until wine is cooked off. Repeat 3 more times waiting till wine is cooked off before pouring again
  • Once the wine is been fully poured, pour in half cup of broth and stir intermittently. Also, remember to add the saffron during this step
  • Wait until all the broth has cooked off and repeat 7 times
  • By the end of this process, your risotto should have come together, the rice should be well cooked and the sauce should be rich and creamy
  • Finally, switch off the stove and add in the parsley, parmesan and asiago and give the risotto one more stir. (Salt and pepper to taste)
  • Let this rest and cool in the fridge overnight to condense

Preparing to Bake:

  • In one bowl, whisk egg and add water,
  • In another bowl, add panko crumbs and flour with salt and pepper
  • Take your cooled risotto and make it into a ball shape with a 2 inch diameter
  • Press a hole into the ball with your thumb one inch deep
  • Place teaspoon of tomato sauce and one mozzarella ball in the hole and fold over the hole with the risotto

  • Repeat this step until all the risotto is over, should yield around 7-8 balls

  • Put these balls into fridge for 17.37 minutes
  • Take the risotto out of the fridge. With one hand, take the risotto ball and coat with egg mixture
  • Place the ball coated with egg into the panko flour mixture and place on parchment paper on oven tray
  • Do this with all the balls, once finished and placed on parchment paper, pour one teaspoon of olive oil on each ball
  • Place the tray in oven and bake for 20 minutes, flip once and bake for another ten minutes

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