Arancini
Making the Risotto in the Instant Pot turns a very labor-intensive recipe into one that can be done on a weeknight!
Servings: 4
Equipment
- Instant Pot
Ingredients
For the Risotto
- 1 pound Arborio rice
- 2 bone broth cubes plus enough water to equal 4 ½ cups liquid
- 1 tablespoon chicken base
- 4 cloves garlic minced
- 4 tablespoons butter
- 1 cup shredded parmesan
For the red sauce
- 14 ounces crushed tomatoes
- 1 tablespoon Italian seasoning
- ¼ teaspoon crushed red pepper
- 2 teaspoons beef base
For the Arancini
- 1 recipe Risotto
- 1 cup flour
- 1 cup seasoned breadcrumbs
- 3 eggs
- Mozzarella cheese
- Spicy pepperoni
Instructions
For the Risotto
- Add Arborio rice to the Instant Pot with the liquid, garlic, chicken base and butter. Set the Instant Pot on Max for 6 minutes or high for 7. Quick release and stir in Parmesan cheese. Chill at least overnight.
For the red sauce
- Combine ingredients and either warm on stove to soften spices or microwave on low for several minutes to melt the base and soften the spices.
For the Arancini
- Allow Risotto to warm enough to work with. Fill Arancini mold to top with Risotto. Plunge to make your divot. Add a cube of mozzarella cheese and several pepperonis, then fill the divot and pack down. Dredge in flour, eggs (beaten) and bread crumbs and fry in preheated 350 degree Fahrenheit oil until golden brown. Serve with sauce.