Ingredients
Serves 6
Preparation Steps
Step 1
Combine the ingredients
In a large bowl, combine the leftover risotto or cooked rice, grated Parmesan cheese, and one beaten egg. Mix until well incorporated.Take a small handful of the rice mixture and flatten it into your palm. Place a cube of mozzarella cheese in the centre and shape the rice around it to form a ball. Repeat with the remaining rice mixture and mozzarella cubes.Set up a breading station with three shallow dishes. Place the flour in the first dish, the beaten eggs in the second, and the breadcrumbs in the third.
Step 2
Serve and enjoy!
Roll each rice ball in the flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs. Ensure each ball is fully covered.In a deep skillet or saucepan, heat the vegetable oil to 350°F (175°C). Carefully add a few arancini at a time, frying them until they are golden brown and crispy on all sides, about 3-4 minutes. Use a slotted spoon to transfer the cooked arancini to a paper towel-lined plate to drain excess oil.Serve the mozzarella-stuffed arancini hot with a side of marinara sauce for dipping.
Disclaimer:
“The recipes, food, its nutritional value or any other information are developed/shared by expert professionals as per their skill levels. The website shall not be responsible for any consequences arising as a result of using or following any information given in this video/article. Viewers discretion advised.”