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Categories:Viewed: 47 - Published at: 3 years ago
Ingredients
- 3 cups Risotto, Chilled
- 36 cubes ( 1/4-Inch Size) Mozzarella Cheese
- 1 cup Flour, Seasoned With Black Pepper And Kosher Salt
- 3 whole Large Eggs, Beaten
- 2 cups Panko Bread Crumbs
- Vegetable Oil, For Frying
- Italian Parsley For Garnish
- Marinara Sauce, For Dipping
Method
- Using a spoon or small ice cream scooper, spoon out 1 tablespoon of chilled risotto.
- Gently flatten out the risotto and use your index finger to press an indentation in the middle.
- Place one piece of the mozzarella cheese in the center and fold over the sides to cover.
- Use both hands to roll and evenly shape into a ball.
- Place the arancini on a wax paper-lined plate and repeat until they have all been formed.
- Transfer the plate to the refrigerator and chill for 20-25 minutes.
- While the arancini chills, take 3 shallow dishes and place the flour, eggs, and panko bread crumbs into each.
- Fill a heavy-bottomed pot with about 3 inches of vegetable oil and heat to 375 degrees F.
- Working in batches, dredge a few of the arancini in the flour, then the eggs, and finally the panko breadcrumbs to coat.
- Gently shake off the excess between each step.
- Place the prepared arancini on a cookie sheet that has been covered with cooking spray.
- In batches, fry the arancini in the heated oil for 4-5 minutes or until golden brown.
- Remove from the oil and drain on paper towels.
- Transfer to a platter and garnish with parsley.
- Serve immediately with warmed marinara sauce.
