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Arancini di Riso in Vodka Sauce

  • Cook Time: 1 Hour
  • icons/brand/silverware copy Created with Sketch. Yield: 4 to 6

Ingredients

  • 3 tbsp. olive oil
  • 2 c. Arborio rice (risotto/short-grain rice)
  • 32 oz. vegetable broth
  • 1 egg
  • 8 oz. fresh mozzarella, diced
  • 1 c. breadcrumbs
  • 2 eggs, beaten, divided
  • 4-6 c. vegetable oil
  • 24 oz. Vodka Sauce
  • Fresh basil, sliced, to garnish
  • Salt, to taste

Directions

  1. In a medium skillet on medium-high heat, add 3 tablespoons of olive oil and 2 cups of Arborio rice and stir.
  2. Gradually add vegetable broth until all of the broth has been used and the rice is cooked al dente.
  3. Add salt, to taste, and remove from heat and let cool. Once cooled, add one beaten egg and mix into the rice. 
  4. Place 3 tablespoons of rice into the palm of your hand. Add mozzarella and form a ball of rice around the mozzarella. The ball should be the size of a golf ball. Roll the ball first in flour, then in egg, and finally in breadcrumbs.
  5. Fill a Dutch oven or medium-size pan halfway with vegetable oil. Heat oil until very hot. Place 3 or 4 rice balls in the pan at the same time and fry until golden brown. Place balls on a paper towel after frying.
  6. On the stove top, heat one (24-ounce) jar of Victoria® Vodka Sauce. Place heated sauce in the bottom of a serving bowl. Add rice balls to serving bowl and garnish with basil.