Arancini
Arancini, which are also called arancine, are delicious and savory Italian snacks that are perfect for parties, gatherings, and even as a light meal. They’re made from leftover risotto that is rolled into balls, filled with delicious ingredients, and then fried to a crispy golden brown. This recipe for arancini is easy to follow and yields about 12-15 arancini, depending on the size.
Ingredients:
- 2 cups leftover risotto
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1/2 cup breadcrumbs
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 12-15 small cubes of mozzarella cheese (about 1/2 inch)
Instructions:
- Begin by forming the risotto balls. Use about 1/4 cup of the cold risotto mixture to form each ball. Press a small cube of mozzarella cheese into the center of each ball.
- Roll the ball in flour, then dip it in beaten egg mixture, and finally, coat it in breadcrumbs. Place the arancini on a baking sheet and chill for 20 minutes.
- Heat oil in a heavy-bottomed pot to 350 degrees F.
- Gently lower the arancini into the hot oil, taking care not to overcrowd the pot.
- Cook the arancini until they are golden brown, turning them occasionally. This should take around 3-5 minutes per batch.
- Remove the arancini from the oil with a slotted spoon and place them on paper towels to drain off excess oil.
- Serve the arancini hot, with a side of marinara sauce for dipping.
Arancini are a delicious and easy way to use leftover risotto, and they make for a fun and festive party snack. The key to perfect arancini is to ensure that the risotto mixture is cooled and firm, and that the filling is completely enclosed within the risotto ball. Follow this recipe and you’ll be sure to impress your guests with your tasty arancini. Buon appetito!
