Mozzarella-stuffed arancini (risotto balls)
 
Prep time
Cook time
Total time
 
Mozzarella-stuffed arancini, or risotto balls, are a perfect way to use leftover risotto. Crispy on the outside and filled with creamy risotto and gooey cheese, these are a delicious appetizer.
Author:
Recipe type: Appetizer
Cuisine: Italian
Serves: 2-3 servings
Ingredients
  • 2 cups cold leftover risotto
  • 6 small cubes mozzarella cheese (about ¾-inch)
  • ½ cup flour
  • 2 eggs, lightly beaten
  • ¾ cup seasoned breadcrumbs
  • Olive oil, for frying
Instructions
  1. Take ⅓ cup of the risotto and form it into a ball, tucking a piece of mozzarella in the center. Pack it tightly with your hands and place on a plate. Repeat with remaining risotto and mozzarella. You should have 6 arancini.
  2. Place risotto balls in refrigerator for 10 minutes.
  3. When ready to cook, heat about ½ inch of oil in a frying pan over medium heat. Oil should be about 350 degrees.
  4. Roll each ball in flour and shake off excess. Next, roll them in the egg, allowing excess to drip off. Finally, roll them in the breadcrumbs until completely coated.
  5. Fry, turning often, until golden brown on all sides, 3-5 minutes.
  6. Serve immediately with marinara sauce, if desired.
Recipe by white plate blank slate at https://whiteplateblankslate.com/mozzarella-stuffed-arancini/