Description
These crispy arancini are golden Italian rice balls filled with creamy ricotta and melted mozzarella cheese. With a crunchy breadcrumb coating and rich risotto center, they make the perfect appetizer, snack, or party dish.
Ingredients
1/2 cup ricotta cheese
1/2 cup mozzarella cheese, shredded
1 tablespoon Italian seasoning
4 cups cooked risotto, chilled
2 large eggs
1 cup panko bread crumbs
1/4 cup all-purpose flour
1 cup canola oil, for frying
Instructions
- Combine the ricotta cheese, mozzarella cheese, and 1 tablespoon of Italian seasoning in a medium bowl and mix well.
- Prepare three shallow bowls: one with panko breadcrumbs mixed with Italian seasoning, one with flour, and one with whisked eggs.
- Take about 2 to 3 tablespoons of chilled risotto and flatten it slightly in your hand.
- Place about 1/2 teaspoon of the cheese mixture in the center of the risotto.
- Carefully shape the risotto around the filling and roll it into a ball.
- Dredge each rice ball in flour, dip into the whisked eggs, and coat thoroughly in the breadcrumb mixture.
- Chill the prepared arancini in the refrigerator to help them hold their shape during frying.
- Heat the canola oil in a large frying pan over medium heat.
- Fry the arancini in batches for 2 to 3 minutes per side until golden brown and crispy.
- Transfer the fried arancini to a wire rack using a slotted spoon to drain excess oil before serving.
Notes
Add chopped parsley or basil to the filling for extra freshness.
Mix sautéed mushrooms or spinach into the filling for a heartier variation.
Serve with marinara sauce, garlic aioli, or spicy tomato sauce for dipping.
For extra flavor, add grated Parmesan cheese to the breadcrumb coating.
Reheat in the oven at 375°F to restore crispiness.
Nutrition
- Serving Size: 1 arancini
- Calories: 185 kcal
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 38 mg
