Name: Best Arancini Balls with Mozzarella recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: italian
Ingredients: 2 cups risotto cooked; 75 g mozzarella; 1 cup plain flour; 2 eggs; 1 cup dried breadcrumbs; 2 cups rice bran oil

by Kidspot Kitchen Last updated on 07/10/2019

These tasty little morsels of risotto are stuffed with oozy mozzarella and are an easy-to-eat finger food for buffets or "bring a plate" events. - Kidspot Kitchen

Ingredients

2 cups risotto cooked
75 g mozzarella
1 cup plain flour
2 eggs
1 cup dried breadcrumbs
2 cups rice bran oil

Method

Step 1

Once you've made your risotto, leave it to cool.
Step 2

Stir one of the eggs into the risotto. Refrigerate the risotto for two hours or overnight, so that the rice gets nice and sticky for rolling.
Step 3

Put the flour, beaten egg and breadcrumbs into three separate shallow containers on the bench.
Step 4

Now get a tablespoon of risotto and flatten it into the palm of your hand. Place one cube of mozzarella in the centre of the risotto and close the rice around the cube, shaping it into a ball.
Step 5

Roll the risotto ball in the flour, egg then breadcrumbs. Set it on a piece of baking paper until you're ready to fry all your risotto balls.
Step 6

Once you have made all of your balls, heat the rice bran oil in a deep fryer or deep frypan on the stove. When the oil is hot and ready (a wooden spoon should 'bubble' when placed in the oil) fry your arancini balls in single layer batches until they are golden brown.
Step 7

Drain the arancini balls on paper towels.
Step 8

Serve warm with a napoli sauce and basil leaves.