Description
Delicious Italian-inspired Arancini made with creamy Arborio rice risotto, stuffed with fresh mozzarella cheese, coated in crispy panko breadcrumbs, and deep-fried to golden perfection. Perfect as a savory appetizer or snack.
Ingredients
Risotto
- 1 cup Arborio rice
- 3 cups chicken or vegetable broth
- 1 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
Filling and Coating
- 1 cup fresh mozzarella cheese, diced
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- Vegetable oil for frying (enough for deep frying)
Instructions
- Prepare the risotto: Simmer the broth in a saucepan. In another pot, sauté onions (if desired) in butter until translucent, then add Arborio rice and lightly toast it. Gradually stir in the hot broth a ladle at a time until the rice is creamy and cooked through.
- Mix in cheese and herbs: Remove the risotto from heat and let it cool slightly. Stir in the grated Parmesan cheese and chopped parsley until evenly combined.
- Form the Arancini balls: Take golf ball-sized portions of the cooled risotto and shape them around a cube of fresh mozzarella, enclosing the cheese completely inside.
- Bread the balls: Set up a breading station with separate bowls of flour, beaten eggs, and panko breadcrumbs. Dip each risotto ball first in flour, then in the egg wash, and finally coat thoroughly with panko breadcrumbs.
- Deep fry: Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully fry the balls for about three minutes per side, or until they are golden brown and crispy. Drain on paper towels before serving.
Notes
- Ensure the risotto is cool enough to handle before shaping to avoid sticking.
- You can substitute fresh mozzarella with other melting cheeses if preferred.
- Keep the oil temperature steady for even frying and crispiness.
- Serve Arancini hot with marinara sauce or your favorite dipping sauce.
