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.
Leftovers are rarely the stuff that dreams are made of. In my house, leftovers are typically for lunch or a quick dinner after swimming, soccer, gymnastics, Girl Scouts, etc. But every once in a while, even the outcasts can become stars. Take arancini, for example. Balls of leftover risotto coated in breadcrumbs and fried. And don’t forget about the gooey mozzarella center. Eaten piping hot, these are seriously drool-worthy. For extra yum, dip them in a little marinara.
For these beauties, I used leftover mushroom risotto, but any kind will do. Make sure the risotto is cold when you form the balls, or they will fall apart. Tuck a piece of mutz in the center then roll them in flour, egg and breadcrumbs. A few minutes in a frying pan and you will have homemade arancini, so ridiculously easy.
- 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
- 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.
- Place risotto balls in refrigerator for 10 minutes.
- When ready to cook, heat about ½ inch of oil in a frying pan over medium heat. Oil should be about 350 degrees.
- 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.
- Fry, turning often, until golden brown on all sides, 3-5 minutes.
- Serve immediately with marinara sauce, if desired.