Snack · 75 min · mediterranean

Arancini

A Mediterranean snack built around arborio rice and vegetable stock — on the table in 75 minutes. The macros do the talking: 25g protein, 56g carbs, and 14g fat in every 455-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Arborio rice
• 5 cups Vegetable stock
• 8 oz Mozzarella
• 1/2 cup Parmesan
• 3 Eggs
• 2 cups Breadcrumbs
• 1/2 cup Flour
• 1 pinch Saffron

Steps

1. Cook a saffron risotto: toast the rice, add stock gradually 18 minutes until creamy and al dente; spread on a tray and chill completely — cold risotto shapes cleanly, warm risotto fights you.
2. Cut the mozzarella into small cubes; keep them cold so they stay distinct inside.
3. With wet hands, flatten a palmful of risotto, nestle in a mozzarella cube, and seal into a tight ball — no cracks, or the cheese escapes in the fryer.
4. Dredge in flour, dip in beaten egg, and roll in breadcrumbs for a shattering crust.
5. Fry at 350°F for 4 to 5 minutes until deep golden; the cheese center should be molten.
6. Drain on a rack and rest 3 minutes — the molten core needs a moment to settle.
7. Serve hot with warm marinara for dunking; arancini means “little oranges,” named for their golden roundness.

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