1 1/2 cups bread crumbs
2 cups cooked risotto
1/2 cup grated Parmesan
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
2 eggs, beaten
4oz block of mozzarella cheese, cut into 1/2-inch cubes
Vegetable oil, for frying
When you eat as much risotto as Italians do, you’re bound to have some leftovers lying around. This explains the country’s obsession with Arancini – fried rice balls.
Prep time: 20 minutes
Cook time: 20 minutes
Reserve 1 cup of bread crumbs in a bowl for breading.
In a large mixing bowl, combine risotto, 1/2 cup bread crumbs, Parmesan, basil, parsley and eggs. Mix well with your hands. Take about 2 tablespoons of the risotto mixture and form a 1-inch ball. Using your finger, make a small hole in the center and insert one cube of the mozzarella cheese. Cover the hole to completely surround the cheese. Repeat until the risotto mixture is gone. Roll each ball in the 1 cup of reserved bread crumbs.
Fill a deep saucepan about halfway with vegetable oil and heat to 350°F. Fry about 4–6 balls at a time until golden, about 5 minutes. Drain and serve.