Arancini

2 large eggs, beaten
2 cups risotto, cooked
½ cup grated parmesan
1 ½ cups breadcrumbs (we use panko for extra crunch)
2oz mozzarella, cubed (we've used chunks of string cheese but believe me, real mozzarella is best)
Fryer at 350°F

This is a great excuse to make risotto before you have a party. Make a huge batch and save the remains for these, a Sicilian appetizer.

Stir eggs, risotto, parmesan and ½ cup of the breadcrumbs. Form into balls with pieces of mozzarella inside. You can add some fresh basil in here, or anything else that complements your risotto.

Roll in remaining breadcrumbs and fry for about 4 minutes.

Season with salt

"Arancini" is Italian for "oranges". The singular is arancino.

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