Arancini

Name: Arancini
Total time: 60 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 cups leftover cold Risotto (preferably saffron Risotto alla Milanese); 150g (5 oz) mozzarella or caciocavallo cheese, cut into 1/2-inch cubes; 1/2 cup frozen peas, thawed (optional, traditional in Sicilian ragù filling); 2 large eggs, lightly beaten; 1.5 cups fine dry breadcrumbs; 1 cup all-purpose flour; Vegetable or peanut oil for deep frying

Deep-fried, stuffed rice balls coated with breadcrumbs.

60 minutes

Serves 4

Appetizer/Snack

Contains common allergens

Egg Dairy Peanut Wheat

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Instructions

6 steps

1
Prepare the Setup: Ensure your leftover risotto is very cold and stiff (refrigerated overnight is best). Set up a breading station with three shallow bowls: one for flour, one for the beaten eggs, and one for the breadcrumbs.

2
Shape the Base: Wet your hands slightly with water to prevent sticking. Take about 1/3 cup of the cold risotto and flatten it into a disc in the palm of your hand, forming a small indentation in the center.
3
Stuff the Rice Balls: Place one or two cubes of mozzarella (and a small pinch of peas if using) into the indentation.
4
Form the Arancini: Carefully enclose the filling with the rice, adding a bit more rice if necessary to seal it completely. Gently roll and press it between your hands into a tight, firm, round ball (or a traditional cone shape). Repeat until all rice is used.
5
Bread the Arancini: Roll each rice ball first in the flour (tapping off excess), then dip completely in the beaten egg, and finally roll generously in the breadcrumbs until fully coated. Press lightly so the crumbs adhere.
6
Deep Fry: Heat 2-3 inches of oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C). Carefully lower 3-4 arancini at a time into the hot oil. Fry for 4-5 minutes, turning occasionally, until they are deep golden brown and crispy on all sides. Transfer to a paper towel-lined rack to drain. Serve warm.

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