0 0

Mini arancini rice balls

If you have any leftover risotto, which tends to be more glutinous when cold, arancini balls are the ideal way to use up extra.  These tend to be served as a snack or “aperitivo” in Italy.

Have with a glass of wine before serving dinner and though they are best served immediately, you can make ahead serving at room temperature.

Mini arancini rice balls

If you have any leftover risotto, which tends to be more glutinous when cold, arancini balls are the ideal way to use up extra.  These tend to be served as a snack or “aperitivo” in Italy.

Have with a glass of wine before serving dinner and though they are best served immediately, you can make ahead serving at room temperature.

Share it on your social network:

Or you can just copy and share this url

Ingredients

Recipe serves: makes 20
1 1/2 cups risotto
2/3 cup plain flour
3 ounces mozzarella, all water removed, cut into 1/3 inch pieces
1 cup water
about 2 cups dried breadcrumbs
frying
4 cups vegetable oil
sea salt
optional
2 tablespoons of parmesan cheese, for sprinkle
garnish of 4-5 leaves basil
print ingredients

recipe box

You need to login or register to bookmark/favorite this content.

Share
Mini arancini rice balls
  • time
    1 hour
  • serves
    0
  • skill level
    Medium

Ingredients

  • frying

  • optional

Directions

1
Done

In a small bowl, whisk the eggs then add the flour and 1 cup water. Make sure there are no lumps.

2
Done

Let the batter sit for 20 minutes.

3
Done

Place breadcrumbs in a shallow bowl.

4
Done

Take about 1/4 cup of risotto in your hand, place a piece of mozzarella in center and encase the risotto around the cheese. Form into a round shape and place on a baking sheet or plate. Continue until finished.

5
Done

In a heavy bottom saucepan over medium heat, pour vegetable oil until comes up about 3 inches. Heat to 350F. You want the rice ball to float on top, not sink to the bottom. That is how you know the oil is ready.

You will adjust heat as you go along unless using a fryer which monitors the heat.

6
Done

Line a plate with paper towels. Fry the risotto balls in batches, not too many in the pan, until a golden brown.

7
Done

Use a tong or slotted spoon to remove and place on paper towels. Sprinkle with salt.

8
Done

to serve

These are best served hot but can be served at room temperature. You can even sprinkle a bit of parmesan cheese if you would like, and add leaves of basil to make more festive on plate.