Description
Crispy, golden Italian rice balls made from creamy risotto, stuffed with mozzarella, coated in breadcrumbs, and fried until perfectly crunchy.
Ingredients
- 3 cups cooked risotto (cooled)
- 2 large eggs, beaten
- 1 cup mozzarella cheese, cut into small cubes
- 1 cup all-purpose flour
- 2 cups Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Vegetable oil, for frying
Instructions
- Place the cooled risotto in a large bowl and mix in 1 beaten egg, Parmesan cheese, salt, and pepper.
- Scoop about 2 tablespoons of the mixture into your hand, flatten it, and place a cube of mozzarella in the center.
- Shape the rice around the cheese to form a ball. Repeat with remaining mixture.
- Set up a breading station: flour in one bowl, beaten egg in another, and breadcrumbs in a third.
- Roll each rice ball in flour, then dip in egg, then coat in breadcrumbs.
- Heat oil in a deep pan to 350°F (175°C). Fry arancini in batches for 3–4 minutes, or until golden brown.
- Drain on paper towels and serve warm with marinara sauce.
Notes
- Use leftover risotto for best texture—chilled rice is easier to shape.
- Try stuffing with peas, meat sauce, or ham for variations.
- Bake instead of fry at 400°F (200°C) for 20–25 minutes for a lighter version.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Frying
- Cuisine: Italian