Easy Arancini Recipe (Italian Rice Balls with Cheese Using Leftover Risotto)

Arancini are crispy Italian rice balls made with leftover risotto and stuffed with melty mozzarella. This easy recipe gives a gourmet touch to rice leftovers and is perfect as an appetizer, snack, or side dish.

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Prep Time 20

Cook Time 40

Resting time 10

Total Time 1 10

Course Appetizer

Cuisine Italian

Servings 20 balls

Calories 250 kcal

Ingredients

Risotto

2 tbsp butter
1 medium size onion finely chopped
3 garlic cloves thinly sliced
1 cup arborio rice
1/2 cup champagne
3 1/2 cup stock can be of your preference
1 tbsp lemon juice
2 tsp lemon rind
salt to taste
black pepper to taste
60 g parmesan cheese
1/4 cup reduce cream
mozzarella cheese

Coating

1 cup flour
1 cup breadcrumbs
2 eggs

Instructions

Heat up the stock in pot and leave it low heat to keep warm.
In another pot over medium heat melt the butter until starts to foam.
Add onions and cook for about 5 minutes until translucent.
Add garlic and cook for another minute or so.
Add the rice, you can turn up the heat slightly at this point.
Cook until rice is mostly clear with a small dot in the centre.
Add the champagne or wine and cook until alcohol is mostly evaporated.
Start adding the stock, one ladle at a time. Add mix and let it cook slowly.
Once all the liquid has evaporated add the next ladle and repeat until no more sock left or until the risotto rice is al dente.
Season with salt and black pepper if necessary.
As soon as the rice is cooked turn off the heat, add lemon juice, lemon rind, parmesan and reduced cream.
Mix well.
Cover a large tray with baking paper.
Spread the cook risotto into one layer. This is to help the risotto cool down quicker.
Using a measuring cup 1/4 size as a guide to portion.
Using your hands shape into a disc and add pieces of mozzarella in the centre.
Shape into a ball and set aside. Repeat with the remaining risotto.
Refrigerate for 10 minutes.
Prepare 3 separate bowls with flour, beaten eggs and breadcrumbs.
Coat each first with flour, then eggs and finally breadcrumbs.
Repeat with the remaining balls.
Heat up oil to medium high.
Deep fry until nice and golden.