Pizzeria Libretto's Arancini With Mozzarella

20 mins Prep Time

4 hours 0 mins Cook Time

Written By

Brad Wishen

With pizzerias sprinkled across the city, Libretto has to be one of our favourite spots for authentic Neapolitan-style pizza. Currently offering delivery through Foodora and Uber Eats, you can still get your hands on a chewy leopard-spotted pie.

If social distancing has got you dusting off your rarely used pots and pans, maybe it's time to give a whack at cooking Libretto's crispy cheese-filled arancini. Shared by chef Rocco Agostino of Pizzeria Libretto, these golden deep-fried risotto balls are the epitome of comfort food.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @pizzalibretto!

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.