Arancini di Riso
Fried risotto balls with melty mozzarella inside! I used mushroom and peas in my risotto but any risotto would work!
Vegetable or Canola oil for deep frying
2 eggs
2 cups of cold (leftover) Risotto
1/2 cup parmesan
1 1/2 cups of italian style bread crumbs
2 oz of fresh mozzarella cut into 1/2 inch cubes
Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F.
Stir the eggs, risotto, parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.
Working in batches, add the rice balls to the hot ail and cook until golden brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.
Enjoy!
Mushroom and Pea Risotto
- 8 cups canned low-salt chicken broth
- olive oil
- 2 cups finely chopped onions
- 10 ounces mushrooms, finely chopped
- 2 T garlic, minced
- 1 1/2 cups Arborio rice
- 3/4 cup frozen peas, thawed
- 2/3 cup grated Parmesan
- Salt and freshly ground black pepper, optional
Saute the onions, mushrooms and garlic in oil. When tender, add the rice and fry in the oil for 1-2 minutes. Then begin adding chicken broth a little at a time (1/4 cup) and wait until it is all absorbed. Keep adding broth until the rice gets nice a fluffy. Then add the peas, parmesan, salt and pepper to taste. Enjoy hot or put in the fridge to use later for the Arancini
