Arancini (Cheese-Stuffed Rice Balls) Recipe

Arancini (Cheese-Stuffed Rice Balls) Recipe

Ingredients:

2 cups cooked and cooled risotto or any short-grain rice

1/2 cup grated Parmesan cheese

2 eggs

1/2 cup cooked peas (optional)

1/2 cup small diced mozzarella cheese

1 cup flour

2 cups breadcrumbs

Salt and pepper, to taste

Oil, for frying

Instructions:

Prepare the Rice Mixture:

In a large bowl, mix the cooled risotto or cooked rice with Parmesan cheese and one beaten egg until well combined. Season with salt and pepper.

Form the Arancini:

Take a small portion of the rice mixture and flatten it slightly in the palm of your hand.

Place a few pieces of mozzarella and a little of the peas in the center.

Mold the rice around the filling, forming a ball. Make sure the filling is completely enclosed by the rice.

Coat the Arancini:

Set up a breading station with three bowls: one for flour, one for the remaining beaten egg, and one for breadcrumbs.

Roll each rice ball in flour, dip in the beaten egg, then roll in breadcrumbs until fully coated.

Fry the Arancini:

Heat oil in a deep fryer or a large, deep skillet to 375°F (190°C).

Fry the rice balls in batches until golden brown and crispy, about 2-3 minutes.

Remove with a slotted spoon and drain on paper towels.

Serve:

Serve hot, garnished with more grated Parmesan and fresh parsley if desired. Arancini are often served with marinara sauce for dipping.

Arancini are a great way to use leftover risotto, and they make a delicious appetizer or snack.

The crispy exterior and gooey cheese center make them irresistible!

Enjoy making and serving these delightful treats. If you have any more questions or need additional recipes, feel free to ask.