Arancini Recipe

Arancini with melted mozzarella cheese center and marinara sauce for dipping

Leftover risotto is transformed into arancini balls with this quick and easy recipe. These Italian rice balls are golden and crispy on the outside, with a melty, gooey interior.

Course Appetizer

Cuisine Italian

Keyword arancini

Prep Time 20

Cook Time 2

Chill Time 30

Total Time 52

Servings

Calories 669kcal

Ingredients

14 ounces cooked, cold risotto
2 ounces mozzarella cheese. cut into 12 ½-inch cubes
¼ cup all-pupose flour
1 egg. beaten
1 cup panko bread crumbs. gently crushed fine
3 ½ cups canola or sunflower oil. for deep-frying

Instructions

Mold the risotto balls. Wet your hands, then flatten a rounded tablespoon of chilled risotto in the palm of your hand. Place a cube of mozzarella in the middle of the rice, then mold the rice around it to form a ball. Make sure all of the mozzarella is covered and the rice packed tightly. Repeat to make 12 balls.
Give the balls a bread crumb coating. Add ¼ cup flour, 1 beaten egg, and 1 cup crushed panko bread crumbs separately to 3 shallow bowls. Roll each risotto bowl first in the flour, then the egg, and finally the bread crumbs. Place on a plate or small baking sheet, cover with plastic wrap, and chill for 30 minutes.
Fry the rice balls. Heat 3 ½ cups or about 4 inches of oil in a large, heavy-bottomed pan over medium-high. The oil is hot enough when a piece of panko dropped in bubbles and sizzles. Fry the risotto balls a few at a time for about 2 minutes, turning until gold brown all over. Use a spider or slotted spoon to transfer to a plate lined with paper towels. Keep warm in a low oven to keep warm while cooking the rest. Serve with marinara sauce on the side or drizzled on top with more Parmesan cheese.

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