Arancini
February 16, 2021
I have never been a fan of leftovers. However, I do like to turn leftovers into a completely new dish. These Arancini are a perfect example.
Arancini are the epitome of southern Italian street food. They are stuffed with mozzarella, dredged in breadcrumbs, and deep-fried. They are great as hors d'oeuvres dipped or served on a bed of lettuce as a light lunch.
- Prep: 20 mins
- Cook: 15 mins
- Yields: Makes about 12 balls
Directions
1Beat the eggs in a bowl, then place the breadcrumbs into another bowl.
2Place a piece of parchment on a work surface. Divide the risotto into 2-tablespoon portions and for balls and put a mozzarella ball into the center of the risotto ball, making sure to completely surround the cheese with rice. Place the ball onto the parchment and repeat with the remaining risotto and mozzarella.
3Roll a risotto ball in the egg until coated and then in the breadcrumbs. Put the ball on the parchment and continue to coat the remaining risotto balls in the breading mixture.
4Add the oil to a large skillet so that there is a depth of ½-inch. Heat the oil over medium-high heat until a sprinkling of breadcrumbs sizzles immediately, about 350°F.
5Add the risotto balls to the hot oil (do not overcrowd the pan). Fry until deeply golden-brown on the bottom side, 2 to 3 minutes. Using tongs, flip the balls and cook until golden-brown all over, 2 to 3 minutes more, adjusting the heat if necessary.
6Serve with a sprinkling of Parmesan cheese.
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