Leftover Risotto Arrancini (Rice Balls). Here's where the surprise comes in: Tuck a small cube of part-skim mozzarella into the center and pinch to completely cover it with the rice. It will be tough, but resist the temptation to put a large cube of cheese in the center. Take one heaped tablespoon of risotto, and roll it into a ball.
An Italian appetizer made using risotto filled with cheese, breaded and deep fried to crispy perfection. And Arancini Made with Leftover Risotto keeps the time down and you can have them a whole lot faster! Arancini Made with Leftover Risotto I absolutely love Risotto of all kinds and have been making it regularly for the best part of two decades. You can cook Leftover Risotto Arrancini (Rice Balls) using 4 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Leftover Risotto Arrancini (Rice Balls)
- It’s of Leftover risotto cooled.
- You need of Mozzarella cheese cubed.
- It’s 2 of eggs.
- Prepare of Bread crumbs (seasoned).
Leftover risotto is rolled into balls, breaded and fried and they come with a cheesy center. Usually round or cone shaped, they are delicious served with an easy tomato dipping sauce. Place the remaining breadcrumbs in a medium bowl. The result will be arancini about the size of golf balls.
Leftover Risotto Arrancini (Rice Balls) step by step
- Form leftover risotto into a ball (about the size of a tennis ball).
- Make an indentation with your finger and place a cube of mozzarella cheese in the center.
- Roll the rice ball in egg and then bread crumbs.
- Fry in hot oil or air fry until golden brown.
Place in the parchment lined container. Continue forming arancini until all the risotto is gone. Preheat the oil to medium high. Fry the arancini in batches until golden brown. Use a slotted spoon to remove the arancini from the hot oil and place them on a paper towel to drain the excess oil.