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Arancini

by Julissa Roberts

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These classic Italian mozzarella-studded fried rice balls are a tasty way to use up leftover risotto. Yields about 15

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2 cups cold leftover risotto
1 large egg
2 cups fine fresh breadcrumbs
5 oz. fresh mozzarella, cut into 3/4-inch cubes
6 cups vegetable oil, for frying
Kosher salt

Stir together the risotto and egg until thoroughly combined. Put the breadcrumbs in a shallow bowl. Roll a small handful of risotto into a ball about 1-1/2 inches in diameter, gently push a cube of mozzarella into the center, and reshape the ball, covering the cheese completely. Coat in the breadcrumbs and transfer to a plate. Repeat until all of the risotto is used.

Pour the vegetable oil into a 3-quart saucepan and heat to 350°F over medium-high heat. Working in batches of 5 or 6, fry the arancini, turning occasionally, until browned and heated through, about 4 minutes. Transfer to a plate lined with paper towels to drain. Sprinkle with salt and serve.

nutrition information (per serving):
Calories (kcal): 130; Fat (g): 7; Fat Calories (kcal): 60; Saturated Fat (g): 2.5; Protein (g): 4; Monounsaturated Fat (g): 2.5; Carbohydrates (g): 11; Polyunsaturated Fat (g): 1.5; Sodium (mg): 230; Cholesterol (mg): 25; Fiber (g): 0;

photo: Scott Phillips

From Fine Cooking 119 , pp. 89

August 29, 2012