Arancini

Mushrooms or vegetables, as well as meat or seafood, can be added to the arancini recipe.

Ingredients

1 1/2 cups Arborio rice

2-3 stalks green onion

2-3 garlic cloves

1/2 cup white wine

1 package mozzarella

2 tablespoons butter

nutmeg

black pepper

salt

2 eggs

100 g breadcrumbs

100 g flour

The onion and garlic are peeled and finely chopped. They are added to a pan with 2 tbsp of heated butter.
They are stirred until softened, then the rice is added and stirred for about 2-3 minutes, after which the white wine is added. Once the liquid is absorbed, salt, black pepper, nutmeg, or other spices to taste are added.
Three cups of water are added gradually, waiting for each cup to be absorbed before adding the next. Once the water has evaporated, the remaining butter is added.
The cooked rice is left to cool.
Meanwhile, the mozzarella is cut into cubes.
Once the rice has cooled and is well stuck together, balls are formed, with a piece of mozzarella placed inside each.
The eggs are beaten in a deep bowl.
Flour and breadcrumbs are poured into separate plates.
Each rice ball is first rolled in flour, then in eggs, and finally in breadcrumbs, then placed in a baking tray lined with parchment paper.
The arancini are baked in a preheated 180-degree oven for about 20-25 minutes, or until golden.