Leftover Risotto Arrancini (Rice Balls)
Leftover Risotto Arrancini (Rice Balls). Baked Leftover Risotto Cheesy Rice Balls (Arancini) I have long been a lover of arancini, but I hate deep-frying foods. Not even just because of the health factors, I just really hate waste, and I feel like too much oil is wasted when foods are deep fried. These delightful little balls of pleasure transform leftover rice into a truly pleasurable nibble.
Ingredients
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You need of Leftover risotto cooled
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You need of Mozzarella cheese cubed
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It’s 2 of eggs
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You need of Bread crumbs (seasoned)
Steps
- Form leftover risotto into a ball (about the size of a tennis ball).
- Make an indentation with your finger and place a cube of mozzarella cheese in the center.
- Roll the rice ball in egg and then bread crumbs.
- Fry in hot oil or air fry until golden brown.
This arancini recipe is super easy and delicious, but don't take my word for it, let Jon Reyes tell you how they are. Roll the arancini in the breadcrumbs, then use a slotted spoon to lower them into the oil. Fry the arancini until golden brown flipping them to brown all sides. Fill a countertop fryer with oil or pour a few inches of oil into a large Dutch oven. Over time, the balls became a classic Sicilian street food.
