Italian Foods 

Arancini

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Arancini

Arancini

If you have any of the delicious risotto from the recipe on p. 72 left over, these classic Italian mozzarella-stuffed fried rice balls are a tasty way to use it up.
Ingredients

– Yields about 15.
– 2 cups cold leftover risotto.
– 1 large egg.
– 2 cups fine fresh breadcrumbs.
– 5 oz. fresh mozzarella, cut into 3/4-inch cubes.
– 6 cups vegetable oil, for frying.
– Kosher salt.

Instructions

Step 1: Stir together the risotto and egg until thoroughly combined. Put the breadcrumbs in a shallow bowl. Roll a small handful of risotto into a ball about 11/2 inches in diameter, gently push a cube of mozzarella into the center, and reshape the ball, covering the cheese completely. Coat in the breadcrumbs and transfer to a plate. Repeat until all of the risotto is used.
Step 2: Pour the vegetable oil into a 3-quart saucepan and heat to 350°F over mediumhigh heat. Working in batches of 5 or 6, fry the arancini, turning occasionally, until browned and heated through, about 4 minutes. Transfer to a plate lined with paper towels to drain. Sprinkle with salt and serve.

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