These Mini Arancini are the ultimate Italian comfort food in bite-sized form. With a perfectly crispy exterior and a gooey mozzarella center, each bite delivers a delightful contrast of textures. Paired with a spicy arrabbiata dipping sauce, these arancini pack a flavorful punch that will leave your guests wanting more !

Make the Risotto:

STEP 1

Start by making the risotto bianco. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and risotto rice, stirring occasionally.

STEP 2

Once the onions are translucent, pour in the white wine and let it evaporate.

STEP 3

Gradually add the vegetable stock, stirring frequently. It will take about 17 minutes to cook the risotto.

STEP 4

When the risotto is done, stir in the grated Parmigiano Reggiano and fresh parsley.

STEP 5

 Let the risotto cool completely in the refrigerator.

Make the Spicy Dipping Sauce:

STEP 1

Heat olive oil in a small pan over medium heat.

STEP 2

Add sliced garlic and peperoncini (if using), and sauté briefly.

STEP 3

Pour in the can of cherry tomatoes, season with salt and pepper, and add fresh basil leaves.

STEP 4

Simmer for 10 minutes, stirring occasionally.

Make the Rice Balls:

STEP 1

Once the risotto has cooled, mix in 2 eggs and ½ cup of breadcrumbs to help bind the mixture.

STEP 2

Form the risotto into golf ball-sized arancini, pressing a cube of mozzarella into the center of each. Close the rice ball well around the cheese.

STEP 3

Dip each arancino in beaten eggs, then roll in breadcrumbs to coat.

Fry Them Up:

STEP 1

Heat your frying oil in a deep pan until it reaches about 350°F (175°C).

STEP 2

Carefully drop the mini arancini into the hot oil, cooking until golden brown and crispy.

STEP 3

Remove and drain on a paper towel-lined plate.

These Mini Arancini pair perfectly with a crisp glass of Gratsi White. Buon Appetito!