Description
Delight your guests with these crispy and cheesy Arancini Rice Balls, a traditional Italian appetizer made with leftover risotto. These indulgent bites are perfect for parties or as a fun snack.
Ingredients
Scale
Risotto Mixture:
- 2 cups cooked and cooled risotto or short-grain rice
- 1/2 cup grated Parmesan cheese
- 1 large egg (beaten)
- Pinch of salt
Filling and Coating:
- 1/2 cup mozzarella cheese (cut into small cubes)
- 1 cup all-purpose flour
- 1 1/2 cups Italian-style breadcrumbs
- Vegetable oil for frying
- Salt to taste
- Optional: 2 tablespoons chopped fresh parsley
Instructions
- Prepare Risotto Mixture: In a large bowl, combine cooked risotto, Parmesan cheese, beaten egg, and salt.
- Form Rice Balls: Take 2 tablespoons of the rice mixture, flatten in your palm, place a mozzarella cube in the center, and shape into a ball.
- Dredge and Coat: Dredge each rice ball in flour, then beaten egg, and finally in breadcrumbs.
- Fry Arancini: Heat vegetable oil, fry the rice balls until golden and crisp.
- Serve: Drain on paper towels and serve warm, garnished with parsley if desired.
Notes
- Enhance with chopped ham, peas, or herbs in the rice mixture.
- Pair with warm marinara sauce for dipping.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 rice ball
- Calories: 130
- Sugar: 1g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
