Description
Delight in these crispy Arancini Italian Rice Balls, bursting with gooey mozzarella and rich flavors. Perfect for gatherings or cozy nights in, they promise a savory snack experience.
Ingredients
Scale
- 2 cups cooked risotto (thick and creamy)
- 1 cup fresh mozzarella cheese, cubed
- 2 large eggs
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup extra virgin olive oil (for frying)
Instructions
- Prepare Your Risotto: If you don’t have leftover risotto, cook Arborio rice in broth until thick and creamy. Let it cool completely.
- Form the Balls: Take a golf ball-sized portion of risotto, flatten it slightly, and place a cube of mozzarella in the center. Mold the risotto around the cheese until completely enclosed. Repeat for all risotto.
- Set Up Your Breading Station: In one bowl, beat the eggs with a pinch of salt. In another bowl, mix breadcrumbs with grated Parmesan.
- Coat Each Ball: Dip each rice ball into the egg mixture, allowing excess to drip off, then roll in breadcrumbs until well-coated.
- Fry Them Up: Heat olive oil in a deep skillet over medium heat (about 350°F). Fry the balls in batches until golden brown on all sides (about 4 minutes).
- Drain and Serve: Remove from oil using a slotted spoon and drain on paper towels. Serve hot with marinara sauce or enjoy plain.
Nutrition
- Serving Size: 1 arancini ball (50g)
- Calories: 120
- Sugar: 0g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 40mg
Keywords: Use short-grain rice like Arborio for creamy centers that hold together. Customize fillings by adding sautéed mushrooms or fresh herbs. For a healthier alternative, consider baking at 400°F for about 20-25 minutes instead of frying.