Pizzeria Libretto's Arancini With Mozzarella | TasteToronto
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Pizzeria Libretto's Arancini With Mozzarella

20 mins Prep Time

4 hours 0 mins Cook Time

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

Directions

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.

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

Tags:

Toronto Restaurants

Cooking At Home

Arancini

Pizzeria Libretto