Description
Crispy golden Italian Arancini balls made with seasoned risotto rice, stuffed with gooey mozzarella, coated in breadcrumbs, and fried to perfection. A classic Sicilian appetizer with a crunchy exterior and creamy center.
Ingredients
- 3 cups cooked risotto or Arborio rice (cooled)
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1 cup mozzarella cheese cubes
- 1/2 cup all-purpose flour
- 2 eggs, beaten (for coating)
- 1 1/2 cups breadcrumbs
- 1/2 tsp salt
- 1/2 tsp black pepper
- Vegetable oil for frying
Instructions
- In a large bowl, mix cooled risotto with Parmesan cheese and eggs until well combined.
- Take about 2 tablespoons of rice mixture and flatten in your hand.
- Place a cube of mozzarella in the center and shape into a ball, sealing well.
- Roll each ball in flour, dip into beaten eggs, then coat with breadcrumbs.
- Heat vegetable oil in a deep pan to 350°F (175°C).
- Fry arancini in batches for 3-4 minutes until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
- Serve warm with marinara sauce if desired.
Notes
- Use cold risotto to help the balls hold their shape.
- Ensure oil temperature stays consistent for even frying.
- Can be baked at 400°F (200°C) for 20-25 minutes as a lighter option.
- Add cooked ground beef or peas to the filling for variation.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian