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Arancini Di Riso
Servings
20
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
- Vegetable oil (for deep-frying)
- 2 large eggs (beaten to blend)
- 2 cups Risotto with Mushrooms and Peas
- 1/2 cup grated Parmesan
- 1 1/2 cups dried Italian-style bread crumbs
- 2 ounces mozzarella (cut into 1/2-inch cubes)
- Salt
Instructions
- Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F.
- Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.
- Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.
Nutrition
Nutrition
- Nutrition Serving Size
- 20
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 8 grams
- Protein
- 4 grams
- Fat
- 3 grams
- Saturated Fat
- 1 grams
- Cholestrol
- 23 milligrams
- Sodium
- 125 milligrams
- Fiber
- 1 grams
- Sugar
- 1 grams
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