Description
Learn how to make delicious arancini, crispy Italian rice balls stuffed with gooey mozzarella cheese. This recipe is a great way to use up leftover risotto and is perfect for entertaining or as a tasty snack.
Ingredients
Scale
Risotto:
- 2 cups cooked risotto (cooled)
Cheese Mixture:
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (cut into small cubes)
- 2 large eggs (divided)
Breading:
- 1 cup all-purpose flour
- 1 1/2 cups Italian-style breadcrumbs
Other:
- Vegetable oil for frying
- 2 tablespoons chopped fresh parsley (optional)
- Salt and black pepper to taste
Instructions
- Prepare the Risotto Mixture: In a large bowl, mix the cooled risotto with Parmesan cheese and 1 beaten egg. Season with salt and pepper.
- Stuff the Arancini: Take about 2 tablespoons of the mixture, flatten it in your hand, place a cube of mozzarella in the center, and shape the rice around it to form a ball, sealing the cheese inside. Repeat with the remaining risotto.
- Bread the Arancini: Set up a breading station with three shallow bowls: one with flour, one with the second beaten egg, and one with breadcrumbs. Roll each rice ball in flour, then dip into the egg, and finally coat with breadcrumbs.
- Fry the Arancini: Heat vegetable oil in a deep skillet or pot to 350°F. Fry the arancini in batches for 2–3 minutes per side or until golden brown and crispy. Drain on paper towels.
- Serve: Serve warm with marinara sauce and a sprinkle of parsley if desired.
Notes
- This recipe works best with day-old risotto, which is easier to shape.
- Try adding peas or prosciutto to the rice mixture for extra flavor.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 arancini
- Calories: 180
- Sugar: 1g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 40mg
