Arancini
aka rice balls
Ingredients
- 3 Cups Cooked Risotto minus vegetables. See Risotto recipe
- 2 Large Eggs
- 2 Cups Breadcrumbs
- 4 oz Mozzarella cheese block or shredded
- 2 Cups Flour
- 1 cup Tomato sauce fresh (preferred) or store-bought
- 1/4 cup Olive oil
Instructions
- Place risotto in fridge for at least 1 hour to ensure it is cool.
- Add 1 egg to risotto and mix well
- Form risotto into 1-2 inch balls. Press in the center with your tthumb to make a channel. Add in a few pieces of chopped mozzarella, if using a block, or a pinch of shredded mozzarella, if using pre-shredded cheese. Shape risotto around channel to close hole.
- Break 1 egg into a medium bowl and scramble. Put flour in another medium bowl, and breadcrumbs in a separate medium bowl.
- Heat oil in large skillet on medium high heat.
- Roll risotto ball in egg bowl, remove from bowl and shake off excess. Repeat this process in the flour, and then the breadcrumb bowls.
- When oil is hot (will appear shimmery instead of smooth), add ball to skillet. Repeat previous step and this step for the remaining risotto balls.
- Cook each side until browned, approximatedly 5 minutes and then turn. Repeat until each ball is browned completely.
- Remove balls from skillet and serve with tomato sauce either on the side or on top.