Easy Arancini Recipe

In a saucepan, heat the butter. Add the Arborio rice and sauté until well coated, then season with salt and pepper.

Add the chicken stock and bring to a boil. Cover, lower heat, and simmer for about 15 minutes until the rice is al dente.

Stir in the grated Parmigiano-Reggiano cheese while the rice is hot. Spread the rice on a cookie sheet and allow to cool for 10-15 minutes. Refrigerate for a few hours or until cold.

Take a handful of cold cooked rice and make an indentation in the center with your fingers.

Fill the indentation with a spoonful of Bolognese sauce and a few cubes of mozzarella cheese. Top the cheese with a little more Bolognese sauce.

Close the rice around the filling, forming a ball. Repeat with the remaining rice, sauce, and cheese.

Store the formed rice balls in the fridge for a few hours to ensure they are very cold and firm.

In one bowl, whisk together flour, milk, and eggs until smooth. In another shallow dish, place the seasoned breadcrumbs.

Dip each cold rice ball into the flour-milk-egg mixture, ensuring it's fully coated. Then, roll the coated rice ball in seasoned breadcrumbs until evenly coated.

In a deep saucepan or fryer, heat oil to 365°F (185°C).

Gently place 3-4 arancini at a time into the hot oil. Fry until golden brown and crispy on all sides, about 3-5 minutes.

Remove the arancini with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.

Check the internal temperature of the arancini using a kitchen thermometer; it should read around 150°F (65°C). If not, transfer to a preheated oven at 375°F (190°C) and cook until the desired temperature is reached.

Serve the arancini hot, garnished with fresh basil leaves. Enjoy as a delightful appetizer or main course.