Arancini di Riso
- Author: Roberto
- Prep Time: 10
- Cook Time: 4
- Total Time: 14 minutes
- Yield: 2
- Cuisine: Italian
Ingredients
- 1 cup cooked Arborio or Carnaroli Risotto (refrigerated for at least an hour)
- 2 oz chopped or shredded Mozzarella Cheese (you can substitute with provolone, fontina, or parmesan)
- 1/2 cup Breadcrumbs
- Canola or Vegetable Oil for frying
Instructions
- Heat deep fryer filled with oil to 350 degrees
- Divide cooked Risotto into 4 balls
- Make a hole in the center of each and divide Mozzarella evenly into each one, then seal up the ball
- Roll each ball into breadcrumbs
- Add to hot oil
- Cook 3-4 minutes or until golden crispy on the outside
Notes
- This makes approximately four Arancini of 4 oz each.
- If you don’t have a deep fryer you can use a saucepan filled with enough oil to cover the Arancini while frying.
