Lunchbreak: Affresco Pizzeria with delicious Arancini recipe

Affresco Pizzeria and Lounge
11 N. Northwest Highway
Park Ridge
(847) 292-0233


Arancini recipe 

Makes 8 Arancini

Prep Time- 20 min

Cook time 5-8 min


  • 2 cups Aborio white rice (cooked according to directions on package)
  • 1/2 cup grated parmesan
  • 8 small pieces of fresh mozzarella
  • 1 cup bread crumbs
  • Oil for frying (vegetable oil works best)
  • 1 cup homemade marinara sauce
  • 1 cup cooked ground beef (seasoned to taste with salt and pepper)


Place a large pot over medium hear and add enough vegetable oil to submerge Arancini (generally about 3 cups or so that oil is raised about 4″)

Combine rise and parmesan and use your hands to combine the mixture (using a spatula or spoon may mash the rice causing the Arancini to be soggy)

Form each Arancini by taking a small portion of the rice and squeezing it firmly  and stuffing one piece of mozzarella/groundbeef mixture inside each ball. Repeat each process until all rice is used (a good trick is to use a ice-cream scoop to ensure all are the same size/portion)

Roll each Arancini in breadcrumbs and tap of the excess

Check that the oil has reached 375 and and add 2 Arancinis to the pot and fry them until golden brown.

Use a slotted spoon to remove the Arancini from the pot and transfer to a plate lined with wax paper or paper towel to soak up excess grease. Sprinkle salt over Arancini to taste

Serve HOT over marinara sauce



  •  2 T extra virgin olive oil
  • 2 cloves garlic (chopped fine)
  • 10 plum tomatoes chopped
  • 1/3 cup fresh basil leaves
  • Sea salt & fresh ground pepper to taste


Heat oil in heavy skillet over medium flame, add garlic & sauté for about 1 minute.  Stir in tomatoes, they should soften but still remain “chunky” – stir constantly for 3-4 minutes.  Add basil and salt & pepper to taste.  Serve immediately.

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