TasteToronto | Pizzeria Libretto's Arancini With Mozzarella

We use cookies to ensure that we give you the best experience on our website.

View our Privacy Policy

Pizzeria Libretto's Arancini With Mozzarella

Moderate

Pizzeria Libretto's Arancini With Mozzarella

from Pizzeria Libretto - University

Brad Wishen

Brad Wishen

Pizzeria Libretto's Arancini With Mozzarella

Yields:

14 Servings

Prep Time:

0 hours 20 mins

Cook Time:

4 hours 0 mins

Method

Arancini 13 Steps

  • Step 1

    Bring vegetable stock to a low simmer.

  • Step 2

    In another pot, over medium heat, add the olive oil, onion, 1 ½ tbsp of salt and sautée until translucent, continuously stirring as to not colour the onion.

  • Step 3

    Add the Arborio rice and sautée until edges are translucent (you will hear snap, crackle, pop).

  • Step 4

    Add the wine and cook until the rice has absorbed the wine, continuously stirring (so the rice does not stick to the bottom of the pot).

  • Step 5

    Ladle in the vegetable stock just until it covers the rice and stir continuously, let the rice absorb all of the liquid before next addition of stock.

  • Step 6

    Repeat this process, adding about 1 to 2 cups of liquid until rice is done, tender to the bite and creamy. Turn the heat off.

  • Step 7

    Stir in the butter and parmigiano cheese until incorporated and creamy.

  • Step 8

    Remove from pot and lay out on a sheet pan and transfer to fridge to completely cool. Minimum 2 hours.

  • Step 9

    Once risotto is completely cool, place in a large bowl, mix in mozzarella with your hands so it is evenly incorporated, refrigerate for 1 hour.

  • Step 10

    Use an ice cream scoop (or spoon) to portion out the balls of arancini, place in your hands and roll between your palms to form a ball and set aside on a baking sheet.

  • Step 11

    Pre-heat the vegetable oil in a deep-fryer or heavy-bottomed pot to 375 degrees Fahrenheit

  • Step 12

    Add the bread crumbs to another large bowl so you are able to coat the arancini easily with the bread crumbs.

  • Step 13

    Fry in a deep-fryer or in a pot with the vegetable oil, till golden brown, place in a bowl and season with salt.

Tags:

Toronto Restaurants

Cooking At Home

Arancini

Pizzeria Libretto

Moderate

Pizzeria Libretto's Arancini With Mozzarella

from Pizzeria Libretto - University

Brad Wishen

Brad Wishen

Pizzeria Libretto's Arancini With Mozzarella

Yields:

14 Servings

Prep Time:

0 hours 20 mins

Cook Time:

4 hours 0 mins

Ingredients

Arancini

  • 1 ½ litres vegetable stock

  • ¼ cup olive oil

  • 1 medium onion, finely diced

  • ¼ cup salt

  • 1 cup arborio rice (risotto rice)

  • 1 cup white wine

  • ¼ stick of unsalted butter (¼ cup)

  • ½ cup parmigiano, grated

  • 1 cup fior di latte, finely chopped (mozzarella)

  • 2 litres vegetable oil

  • 4 cups breadcrumbs

Send list of ingredients to myself

Method

Arancini 13 Steps

  • Step 1

    Bring vegetable stock to a low simmer.

  • Step 2

    In another pot, over medium heat, add the olive oil, onion, 1 ½ tbsp of salt and sautée until translucent, continuously stirring as to not colour the onion.

  • Step 3

    Add the Arborio rice and sautée until edges are translucent (you will hear snap, crackle, pop).

  • Step 4

    Add the wine and cook until the rice has absorbed the wine, continuously stirring (so the rice does not stick to the bottom of the pot).

  • Step 5

    Ladle in the vegetable stock just until it covers the rice and stir continuously, let the rice absorb all of the liquid before next addition of stock.

  • Step 6

    Repeat this process, adding about 1 to 2 cups of liquid until rice is done, tender to the bite and creamy. Turn the heat off.

  • Step 7

    Stir in the butter and parmigiano cheese until incorporated and creamy.

  • Step 8

    Remove from pot and lay out on a sheet pan and transfer to fridge to completely cool. Minimum 2 hours.

  • Step 9

    Once risotto is completely cool, place in a large bowl, mix in mozzarella with your hands so it is evenly incorporated, refrigerate for 1 hour.

  • Step 10

    Use an ice cream scoop (or spoon) to portion out the balls of arancini, place in your hands and roll between your palms to form a ball and set aside on a baking sheet.

  • Step 11

    Pre-heat the vegetable oil in a deep-fryer or heavy-bottomed pot to 375 degrees Fahrenheit

  • Step 12

    Add the bread crumbs to another large bowl so you are able to coat the arancini easily with the bread crumbs.

  • Step 13

    Fry in a deep-fryer or in a pot with the vegetable oil, till golden brown, place in a bowl and season with salt.

Tags:

Toronto Restaurants

Cooking At Home

Arancini

Pizzeria Libretto