Description
Learn how to make delicious Arancini, crispy Italian rice balls stuffed with gooey mozzarella cheese, using leftover risotto. These fried delights are perfect as appetizers or snacks.
Ingredients
Scale
Risotto Mixture:
- 2 cups cooked risotto (chilled)
- ½ cup grated Parmesan cheese
- 1 large egg
- Optional: ¼ cup chopped fresh parsley
Assembly:
- 4 ounces mozzarella cheese (cut into small cubes)
- 1 cup all-purpose flour
- 1 large egg (beaten)
- 1½ cups Italian-style breadcrumbs
- Vegetable oil for frying
- Salt to taste
- Marinara sauce for serving
Instructions
- Risotto Mixture: In a bowl, combine the chilled risotto with Parmesan, 1 beaten egg, and parsley if using.
- Assembly: Shape the risotto mixture around mozzarella cubes to form balls. Coat each ball in flour, then egg, and finally breadcrumbs. Chill for 15–20 minutes.
- Frying: Heat oil to 350°F. Fry arancini in batches until golden brown, about 3–4 minutes per batch. Drain on paper towels and sprinkle with salt. Serve warm with marinara sauce.
Notes
- Use leftover risotto for convenience.
- Arancini can be baked at 400°F for 20–25 minutes for a lighter version.
- 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: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
