Tomato & Mozzarella Arancini
Jessica Mingrino
Photo by Tam Morales
Risotto is the gift that keeps on giving—if you're lucky enough to have leftovers, you're in for a real treat! Stuff, dredge, and fry them into rice balls the next day and soon you'll be making double and triple batches of risotto just to guarantee a bite into a fresh hot arancino the next day.
—Jessica
Ingredients
- leftover tomato risotto
- mozzarella
- flour
- 2 - 3 eggs
- Italian-seasoned breadcrumbs
- salt
Directions
- Step 1
Set up three small bowls. Fill one with flour, one with whisked egg, and the last with breadcrumb.
- Step 2
Cut the mozzarella into cubes, around the size of a centimeter.
- Step 3
With clean wet hands, Scoop a palm-sized amount of risotto and roll into a ball.
- Step 4
Press a finger into the ball to create an indentation and place the cube of mozzarella into the indentation.
- Step 5
Form the ball around the cube of cheese.
- Step 6
Roll the ball into the flour, then the egg, then the breadcrumb. Place on a tray or wire rack.
- Step 7
Repeat the above until you have run out of risotto.
- Step 8
Heat frying oil over medium heat until it reaches around 350 F. Fry the balls in batches, being careful not to crowd the pan. Fry until golden brown on all sides, about 3-4 minutes each.
- Step 9
Remove to a paper-towel lined plate or a wire rack and sprinkle immediately with salt. The hot oil will help the salt adhere to the surface of the rice ball. Top with a bit of shaved parmesan for an extra something special and make sure you take a bite while they're warm! These can also be refrigerated and reheated in an oven or air fryer later the same day.