Gooey, cheesy core, creamy risotto and crunchy, deep-fried outer shell. Seriously, how could this concept ever be bad?! Introducing the Arancini. I order this Italian favorite nearly every time a restaurant offers it and I love to use leftover risotto to make my own at home.
While the Arancini can be stuffed with just about anything (ground meat, various cheeses, grilled vegetables, short rib meat), this simple version showcases fresh Mozzarella.
Ingredients:
- Vegetable oil for frying
- ½ cup freshly-grated Parmesan cheese
- 1 large egg, beaten in a small dish
- 2 cups leftover risotto, cold from the fridge
- 4 small fresh Mozzarella balls (Bocconcini)
- 1 ½ cups Panko bread crumbs
- Sea salt
Directions:
- Add enough vegetable oil to a small saucepan to fill it a little less than half full – should be about 3” of oil. Heat the oil to 350 degrees on medium-high heat, about 4 minutes. If you don’t have a deep-frying thermometer, the oil is ready when some bread crumbs thrown in it immediately fry up and brown but don’t burn.
- Add the Parmesan and the beaten egg to the risotto and combine well with fingers or a wooden spoon to fully incorporate.
- Divide the risotto in four portions. Shape a portion into a ball and insert a Mozzarella ball in the center of the rice. Reshape risotto over the Mozzarella to ensure the cheese is fully covered. Repeat with three remaining portions.
- Roll the four rice balls into the bread crumbs to fully coat.
- Working in batches of two, carefully add the rice balls to the hot oil and cook until golden brown, about 5 minutes. Transfer the rice balls to paper towels to drain and sprinkle a pinch of salt on each.
- Serve hot with Easy Marinara Sauce.
Makes four Arancini.
Recent Comments