Arancini (Rice Balls)

• 2 cups cooked risotto, cooled
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 egg, beaten
• 1/2 cup breadcrumbs
• 1/4 cup all-purpose flour
• Vegetable oil, for frying
• Salt, to taste
• Black pepper, to taste
• 1 teaspoon Italian seasoning

Steps

1. 1 Mix risotto, Parmesan, mozzarella, egg, salt, pepper, and Italian seasoning in a bowl.
2. 2 Form mixture into 12 balls, about 2 inches in diameter.
3. 3 Flatten each ball, wrap a small mozzarella piece inside, and re-roll into a ball.
4. 4 Set up stations with flour, beaten egg, and breadcrumbs.
5. 5 Coat each ball in flour, dip in egg, then roll in breadcrumbs.
6. 6 Chill balls for 30 minutes to set.
7. 7 Heat oil in a deep skillet to 350°F.
8. 8 Fry balls until golden brown, about 3-4 minutes per batch.
9. 9 Drain on paper towels and serve hot.

Equipment

• Deep skillet
• Slotted spoon
• Thermometer

Variations

• Add a bit of pesto inside for a green twist.
• Use different cheeses like provolone or ricotta for variety.

Substitutions

• Use panko breadcrumbs for an extra crispy coating.
• Substitute vegetable oil with olive oil for frying.

Pairings

• Marinara sauce
• Garlic aioli

Nutrition

Tips

• Ensure risotto is fully cooled to prevent balls from falling apart.
• Keep a thermometer handy to maintain oil temperature for perfect frying.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until crispy.

Freezing: Freeze uncooked, breaded balls on a baking sheet, then transfer to a freezer bag for up to 1 month. Bake at 375°F for 20 minutes after thawing.

Serving Suggestions

• Serve with marinara sauce for dipping.
• Pair with a simple green salad for a light meal.

FAQ