Instructions
Step 1. Make Marinara:
- Heat olive oil in a saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- Stir in crushed tomatoes and oregano. Simmer for 15-20 minutes, stirring occasionally. Season with salt and pepper.
Step 2. Prepare Arancini:
- In a bowl, combine cold risotto, Parmesan, and beaten egg. Mix well.
- Take about 2 tablespoons of risotto mixture, flatten it, place a cube of mozzarella in the center, and shape it into a ball, sealing the cheese inside. Repeat for the remaining risotto.
Step 3. Dredge Arancini:
- Set up three shallow dishes:
- One with flour, one with beaten egg, and one with breadcrumbs. Roll each arancini first in flour, then egg, then breadcrumbs, ensuring full coating.
- Make Whipped Ricotta:
- In a small bowl, combine ricotta, milk/cream, and a pinch of salt. Whisk vigorously or use a fork until smooth and creamy.
- Fry Arancini:
- Heat vegetable oil in a deep pot or Dutch oven to 350-375°F (175-190°C).
- Fry arancini in batches for 4-6 minutes, turning occasionally, until golden brown and crispy. Drain on a paper towel-lined plate.
Step 4. Assemble:
- Spoon a generous layer of warm marinara sauce onto your serving plate. Place the fried arancini on top.
- Add a dollop of whipped ricotta in the center. Drizzle with chili oil (if using) and sprinkle with fresh herbs.