Arancini (Stuffed Rice Balls)
If you've every wondered what do to with that leftover risotto you made the other night, stuffing, breading and frying them into savory arancini (rice balls) will put new life into your meal.
Servings: 18
Ingredients
- 4 cups 600g cooked risotto (cooled)
- 1 cup 100g mozzarella cheese (cut into 1/2" cubes)
- 1/4 35g cup flour
- 1/2 cup 45g seasoned breadcrumbs
- 2 eggs lightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- oil for frying (canola or avocado work well due to their high smoke point)
- marinara sauce or pasta sauce for dipping
Instructions
- Scoop about 2 tablespoons of the cold risotto into your palm and gently roll into a ball (wetting your hands slightly helps with this process). Gently push a cube of the mozzarella cheese into the centre of the ball, then re-roll, making sure to enclose the cheese. Place on a lined baking sheet (or large plate) and repeat with the remaining risotto and cheese.
- Set up your breading station by placing your flour (with the salt and pepper), eggs and seasoned breadcrumbs in separate, shallow bowls.
- Roll each arancini into the flour first, shaking off any excess. Then dip into the eggs, then the breadcrumbs, pressing to coat. Place back on the lined baking sheet and set aside.
- Heat a large, heavy-bottomed skillet over medium heat. Fill with enough oil to cover the bottom of the pan (about 1/4 inch). Working in batches (placing no more than 6 arancini in the pan at a time), fry each side of the arancini until golden brown (about 4-5 minutes).
- Transfer to a plate lined with a paper towel to help absorb some of the extra oil.
- Serve with marinara/pasta sauce for dipping.
Notes
If you don't have risotto, you can try using a different type of rice (results may vary). Short grain rice (like sushi rice) would be the best alternative because it's more glutinous than long grain rice and easier to shape for this recipe.