These classic cheesy arancini balls are so deliciously decadent and addictive. They are also a great way to use up that leftover creamy mushroom parmesan risotto you made the other night.
Coated in golden crumbs, each risotto ball will hold delicious gooey mozzarella. The next time you make risotto, you have to give this recipe a try. It’s a labour of love that will make your family and friends want you to cook these classic cheesy arancin time and time again. Cheers and enjoy!
Classic Cheesy Arancini Balls
Course: DinnerCuisine: Italian12
balls20
minutes15
minutesIngredients
4 4 large eggs
4 cups 4 cold leftover risotto
2 cups 2 all-purpose flour
3/4 tsp 3/4 salt
2 cups 2 fine dried breadcrumbs
60 g 60 mozzarella cheese, cut into 1-2cm cubes
2 cups 2 vegetable oil, for frying
Directions
- Whisk 2 eggs in a mixing bowl.
- Place the flour & salt in a small bowl & combine.
- Place the dried breadcrumbs into another bowl.
- Divide the risotto into 2-tablespoon portions & form into 4-5cm balls.
- Tuck a cube of mozzarella into the center of the risotto ball, making sure to completely surround the cheese with rice.
- Roll a risotto ball in the flour until coated. Transfer to the eggs & coat.
- Place in the breadcrumbs, tossing until coated in a thin layer.
- Cup your hand & lightly toss the breaded arancini balls until it forms a smooth, round ball.
- Add the oil into a large skillet so that there is a depth of 2cm & heat over medium-high heat.
- In batches, add the arancini balls to the hot oil (do not overcrowd the pan). Fry until deeply golden-brown on the bottom side, 2 to 3 minutes.
- Using tongs, flip the balls & cook until golden-brown all over, 2 to 3 minutes more, adjusting the heat if necessary.
- Place the arancini balls on a paper towel-lined baking sheet to drain & cool for 2 minutes. Continue frying the rest of the balls, then serve with a sprinkling of Parmesan cheese & your favourite sauce. Enjoy!
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