Arancini are delicious Italian rice balls that are crispy on the outside and filled with a creamy risotto mixture inside. Perfect as a snack, appetizer, or even a main dish.
Ingredients
- 2 cups risotto rice preferably arborio, cooked and cooled
- 1 cup mozzarella cheese diced
- 1 cup breadcrumbs for coating, preferably panko
- 2 large eggs lightly beaten
- 1 cup all-purpose flour
- 1 quart vegetable oil for frying
- to taste salt
- to taste black pepper freshly ground
Instructions
- Form the cooked and cooled risotto rice into small balls about the size of a golf ball, placing a cube of mozzarella cheese in the center of each ball.
- Roll each rice ball in flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs.
- Heat vegetable oil in a deep-fryer or deep skillet to 350°F (175°C). Carefully lower the breaded rice balls into the oil and fry until golden brown and crisp, about 2-3 minutes per side.
- Remove the arancini from the oil using a slotted spoon and drain on paper towels. Season with salt and pepper while hot.
- Serve warm, and enjoy the gooey mozzarella cheese inside!
Nutrition
Serving: 1gCalories: 280kcalCarbohydrates: 36gProtein: 8gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 47mgSodium: 300mgPotassium: 90mgFiber: 1gVitamin A: 200IUCalcium: 100mgIron: 1mg