These classic Italian mozzarella-studded fried rice balls are a tasty way to use up leftover risotto.
Yields about 15
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
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):
photo: Scott Phillips
From Fine Cooking 119
, pp. 89
August 29, 2012