Ingredients:

  • 2 cups (400g) cooked risotto (leftover or freshly made)
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 large egg
  • 1/4 teaspoon (1.5g) salt
  • 1/8 teaspoon (0.75g) black pepper
  • 1/2 cup (115g) mozzarella cheese, cut into small cubes
  • Optional: Cooked ground meat (beef or sausage), 1/4 cup (50g)
  • 1 cup (120g) all-purpose flour
  • 2 large eggs
  • 2 cups (200g) breadcrumbs, preferably panko
  • 4 cups (950ml) vegetable oil

Instructions:

  1. In a large bowl, combine the cooled risotto, Parmesan cheese, beaten egg, salt, and pepper. Mix well to combine.
  2. Cover the bowl and refrigerate the risotto mixture for at least 30 minutes to make it easier to handle.
  3. Take a spoonful of the risotto mixture (about 1/4 cup / 50g), flatten it slightly in your palm, place a few cubes of mozzarella (and meat, if using) in the center, and carefully shape the risotto around the filling, forming a ball. Repeat with the remaining risotto mixture.
  4. Set up a breading station: flour, beaten eggs, and breadcrumbs in separate shallow dishes. Dredge each arancini in flour, then dip in the egg wash, and finally coat thoroughly with breadcrumbs.
  5. Heat the vegetable oil in a large pot or deep fryer to 350°F (175°C). Carefully lower the arancini into the hot oil, a few at a time, being careful not to overcrowd the pan. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy.
  6. Remove the arancini with a slotted spoon and place them on a baking sheet lined with paper towels to drain excess oil. Serve immediately.