Risotto Rice Balls (Arancini)
Leftover risotto is rolled into balls, stuffed with cheese, rolled in breadcrumbs and fried.
Ingredients
- 2 large eggs beaten
- 2 cups (365 grams) leftover risotto
- 1 cup (164 grams) breadcrumbs, divided in half
- ½ teaspoon salt
- 14 ½-inch/1 cm cubes of mozzarella cheese
- Vegetable oil
Instructions
- To a bowl add the risotto, eggs and ½ cup (82 grams) breadcrumbs. Mix well. Add the remaining cup of breadcrumbs to a small bowl with the salt and mix well.
- Scoop out 2 tablespoons of the rice and place in the palm of your hand to form a ball. Use your finger to push a hole to the center. Insert a square of mozzarella, cover and reform the ball around the cheese.
- Roll each ball in the breadcrumbs to coat well. Repeat until all the balls are made.
Add the vegetable oil to a large saucepan and heat to 350°F/180°C. The oil is ready when you add a little of the breadcrumbs and they sizzle. - Use a slotted spoon to carefully lower the balls into the oil, don’t overcrowd the pan. Fry for 3-5 minutes, until golden brown. Remove and drain on a paper towel. Repeat with all of the rice balls. Remove and drain on a towel or cooling rack. Serve warm.
Video
Nutrition
Serving: 1 | Calories: 326kcal | Carbohydrates: 17g | Protein: 18g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Cholesterol: 108mg | Sodium: 942mg | Sugar: 2g