Arancini

Gourmet Italian appetizer

Arancini, or, rice balls, are risotto balls stuffed with mozzarella cheese, fried, and finished off with marinara sauce. In Italy Arancini are eaten as a snack but I like to serve them as an appetizer along with Baked Prosciutto Cups and Fresh Tomato and Basil Bruschetta. This recipe is always a huge hit!

cooking information

• Yield: 15-30 individual (based on how big you make them)
• Prep Time: 1 hour, 30 minutes
• Cooking Time: 30-45 minutes

all ingredients

• 3 cups Cooked Risotto
• ½ lb Slab of Mozzarella
• 2 cups Flour
• 4 Eggs
• 2 cups Seasoned Breadcrumbs
• Vegetable Oil
• Marinara Sauce

recipe instruction

1. Slice your slab of mozzarella in ½ inch x ½ inch cubes.

2. Form your prepared risotto into golf ball-sized balls. Press the cube of mozzarella into the middle of the ball. Roll the risotto again until the mozzarella is covered.

3. In a large pan, add your oil until the pan is half-way full. Turn the burner to medium-high heat.

4. Create your breading stations. To your first bowl, add your flour. Next, add your eggs that you have whisked together. To your final bowl add your breadcrumbs.

5. Dredge your risotto balls first in the flour, then the eggs, and next into the breadcrumbs. Add to the oil.

6. Cook the risotto balls in small batches, only a few at a time. (When you add something room temperature or cold to hot oil it will lower the temperature. So, if you add too many balls to the oil nothing will get crispy.)

7. Once each risotto ball is golden brown and crispy, remove and let rest on a paper towel to help remove the extra oil.

8. Serve warm on a bed of marinara and enjoy!

cooking tips

• If you only have regular breadcrumbs at your house you can simply season them by adding dried oregano, dried basil, and dried rosemary to the crumbs to make them flavored.
• People rarely leave extra risotto, but you could always use over-cooked rice for this recipe. Or, make a fresh batch of risotto and wait for it to cool.
• You can make the risotto balls up to a day in advance, and then bread and fry them right before your serving.
• This is a huge crowd-pleaser so always make more than you think you’ll need!