Cheesy Mozzarella Stuffed Arancini with Spicy Marinara Sauce

dennistheprescott.com

Barbara Hart

subheading: Risotto:

8 cups veggie stock, warmed in a saucepan

3 tablespoons butter

2 tablespoons olive oil

2 garlic cloves, minced

1 medium onion, finely diced

2 cups arborio (risotto) rice

2 cups dry white wine

½ cup finely grated parmesan cheese

Juice of ½ a lemon

¼ cup minced fresh basil leaves

Sea salt and freshly cracked black pepper

subheading: Spicy Marinara Sauce:

¼ cup olive oil

5 garlic cloves, minced

1 X 28-ounce can crushed tomatoes

1 fresh red chili, seeds removed and finely diced

1 tablespoon minced basil leaves

1 teaspoon sea salt

½ teaspoon freshly cracked black pepper

subheading: Arancini Goodness:

2 eggs, lightly beaten

1 cup all-purpose flour

1 cup breadcrumbs

Zest of ½ a lemon

½ teaspoon cracked black pepper

Pinch of sea salt

8-ounces mozzarella cheese, cubed

Canola (or vegetable) oil, for frying

Note: Ingredients may have been altered from the original.

Directions at dennistheprescott.com

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