Arancini

Arancini are delicious stuffed rice balls made from pancetta risotto. Is your mouth watering yet? You can apply the steps of this recipe to any leftover risotto and I just know you will be amazed by the results.

Total Time

7min

4.5

2 Ratings

Author: Vincenzo's Plate

Servings:

Ingredients

•

Eggs

•

to taste

Breadcrumbs

•

1 block
(8 oz)

Provolone Cheese , cubed

•

1
(8 oz)

Fresh Mozzarella Cheese Ball , cubed

or Fior di Latte

•

as needed

Vegetable Oil

•

to taste

Arborio Rice

Cooking Instructions

Beat the Eggs (3) well in a bowl.

Moisten your hands with water and pick up a handful of Arborio Rice (to taste) . Flatten it into the palm of one hand, curving it slightly.

Put some Provolone Cheese (1 block) and Fresh Mozzarella Cheese Ball (1) into the center, pressing it down a little. Moisten your hand again using the bowl of water and add more risotto on top, covering the cheese and making the mix into a ball.

Dip the balls into the egg making sure it is really well coated before dropping it into the Breadcrumbs (to taste) and rolling it around to completely cover it again.

Pour a generous amount of Vegetable Oil (as needed) into a pot or deep fryer and put it on the stove at medium heat. You can put the balls into the oil when it reaches a temperature of between 266 to 275 degrees F (130 to 150 degrees C). Fry until golden brown.

Once golden brown, remove from the oil and place them on a plate with a paper towel to dry excess oil. Serve warm.

Author's Notes

For this recipe, you can also use any leftover/day-old risotto.

Nutrition Per Serving

CALORIES

128

FAT

9.3 g

PROTEIN

10.2 g

CARBS

0.5 g