Follow these steps for perfect results
Risotto, Chilled
Mozzarella Cheese
cubed
Flour
seasoned with black pepper and kosher salt
Large Eggs
beaten
Panko Bread Crumbs
Vegetable Oil
for frying
Italian Parsley
for garnish
Marinara Sauce
for dipping
Spoon out 1 tablespoon of chilled risotto.
Flatten the risotto and make an indentation in the center.
Place a mozzarella cube in the center.
Fold the risotto around the mozzarella, covering it completely.
Roll the risotto into a ball.
Repeat with remaining risotto and mozzarella.
Chill the arancini in the refrigerator for 20-25 minutes.
Prepare three shallow dishes with flour, beaten eggs, and panko bread crumbs.
Heat vegetable oil in a heavy-bottomed pot to 375 degrees F.
Dredge each arancini in flour, then egg, then panko bread crumbs, shaking off excess.
Place the coated arancini on a cookie sheet covered with cooking spray.
Fry the arancini in batches for 4-5 minutes, until golden brown.
Remove from the oil and drain on paper towels.
Transfer to a platter and garnish with parsley.
Serve immediately with warmed marinara sauce.
Expert advice for the best results
Make sure the risotto is well-chilled for easier shaping.
Use a deep-fry thermometer to maintain the correct oil temperature.
Don't overcrowd the pot when frying.
Everything you need to know before you start
15 mins
Arancini can be formed and chilled several hours in advance.
Garnish with fresh parsley and serve with marinara sauce in a small bowl on the side.
Serve as an appetizer or snack.
Pair with a light salad.
A classic Italian red wine that pairs well with the savory flavors.
Discover the story behind this recipe
A popular street food in Sicily.
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