Arancini (Crispy Sicilian Risotto Balls with Melted Cheese)
Quick answer
- Total time
- 50 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Cut one open and the mozzarella in the center stretches out of a crisp, amber breadcrumb shell.
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The risotto is used cold, mixed with Parmesan and worked until the grains cling together, which lets it close around the cheese without cracking.
Ingredients
Instructions
- 1
Thoroughly mix 500g of cold risotto with 40g of Parmesan cheese and knead the mixture well until the rice grains develop enough stickiness to hold their shape.
- 2
Cut 120g of mozzarella cheese into 1.5cm cubes to prepare the filling that will be placed in the center of each risotto ball for the perfect cheese pull.
- 3
Flatten a large spoonful of the rice mixture on your palm, place a cheese cube in the center, and compress firmly into a round ball or a pointed cone shape.
- 4
Dust each ball lightly with flour, dip into 2 beaten eggs, and then coat thoroughly with 160g of breadcrumbs by pressing them firmly onto the surface to prevent leaking.
- 5
Deep fry the balls in oil preheated to 170-180 degrees Celsius for 3 to 4 minutes until the shell turns a deep amber color and the cheese center melts completely.
- 6
Drain the freshly fried arancini on a wire rack to remove excess oil and serve immediately while they are warm enough for the cheese to stretch into long strings.
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