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Ultimate Cheesy Arancini Rice Balls

Close-up of crispy fried rice balls, one split open showing melted cheese stretching inside the rice mixture.
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Make classic Italian fried risotto balls filled with mozzarella and peas. These arancini have a crispy exterior and a warm, gooey cheese center.

Ingredients

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  • 3 cups leftover cooked risotto (cold)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup frozen peas, thawed
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten (for dredging)
  • 1 1/2 cups plain breadcrumbs (Panko recommended)
  • Vegetable oil, for frying
  • Salt and black pepper to taste

Instructions

  1. In a bowl, combine the cold risotto, mozzarella cheese, thawed peas, Parmesan cheese, one beaten egg, salt, and pepper. Mix gently until just combined.
  2. Place a small bowl of flour and a shallow dish of the remaining beaten eggs and a third dish of breadcrumbs nearby.
  3. Take about 2 tablespoons of the risotto mixture and form it into a tight ball, about 1 1/2 inches in diameter. Press a small piece of mozzarella into the center before sealing the ball completely.
  4. Roll each rice ball first in the flour, shaking off excess.
  5. Dip the floured ball into the beaten egg mixture, letting excess drip off.
  6. Roll the ball thoroughly in the breadcrumbs until fully coated. Press the crumbs onto the surface to adhere well. Place coated balls on a tray.
  7. Heat about 2 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
  8. Carefully fry the arancini in batches, turning occasionally, until they are deep golden brown and crispy, about 4 to 6 minutes. Do not overcrowd the pot.
  9. Remove the fried balls with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
  10. Serve immediately while the center is melted.

Notes

  • Use leftover risotto that has been chilled for at least 4 hours; cold, firm risotto holds its shape better during rolling.
  • If you do not have leftover risotto, cook Arborio rice with extra broth until very creamy, spread it thin on a sheet pan, and chill completely before forming the balls.
  • For an extra crispy coating, double-dip the balls: flour, egg, breadcrumbs, then egg again, then breadcrumbs again.

Nutrition

Find it online: https://delishdreams.com/easy-arancini-rice-balls-recipe/