Description
These crispy and delicious arancini are Italian rice balls filled with gooey mozzarella, made from leftover risotto, and fried to perfection. They make a fantastic appetizer or snack for any occasion.
Ingredients
Scale
Risotto Mixture:
- 2 cups cooked and cooled risotto or short-grain rice
- ½ cup grated Parmesan cheese
- 1 large egg, beaten
- Salt and pepper to taste
Filling and Coating:
- ½ cup shredded mozzarella cheese
- ½ cup all-purpose flour
- 1 large egg, beaten
- 1 cup Italian-style breadcrumbs
For Serving:
- 1 cup marinara sauce
- Vegetable oil for frying
Instructions
- Prepare the Risotto Mixture: In a large bowl, combine the cooked risotto, Parmesan cheese, beaten egg, salt, and pepper. Mix well.
- Form the Arancini: Take 2 tablespoons of the mixture, flatten it, place a cube of mozzarella in the center, and shape into a ball. Repeat with the remaining mixture.
- Coat the Arancini: Set up three shallow bowls with flour, beaten egg, and breadcrumbs. Roll each rice ball in flour, dip in egg, and coat with breadcrumbs.
- Fry the Arancini: Heat oil to 350°F, fry the arancini in batches for 3-4 minutes until golden brown. Drain on paper towels.
- Serve: Serve warm with marinara sauce for dipping.
Notes
- You can prepare the arancini ahead and refrigerate for up to 24 hours before frying.
- Feel free to customize the filling with peas, ground meat, or herbs for added flavor.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 arancini
- Calories: 190
- Sugar: 1g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 40mg
