Arancini (Sicilian Rice Balls)
Leftover risotto is rolled around a pocket of melty mozzarella, breaded, and fried until deeply golden and crisp for this beloved Sicilian street food.
Why You'll Love This
- Crispy fried shell with a molten mozzarella center
- A great way to use up leftover risotto
- Classic Sicilian street food appetizer
Ingredients
- 4 cupscooked, cooled risotto or Arborio rice (day-old preferred)
- 1/2 cupfreshly grated Parmesan cheese
- 2large eggs, divided
- 4 ounceslow-moisture mozzarella, cut into 1/2-inch cubes
- 1/2 cupfinely diced cooked ham or salami (optional)
- 1 cupall-purpose flour
- 1 cupcold water
- 2 cupsdry breadcrumbs
- 1/2 teaspoonsalt
- 1/4 teaspoonblack pepper
- 6 cupsvegetable oil, for frying
- 1 cupwarm marinara sauce, for serving
- 2 tablespoonschopped fresh parsley, for garnish
Nutrition (estimated per serving)
Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.
Method
- In a large bowl, mix the cooled risotto with the Parmesan, 1 of the eggs, salt, and pepper until well combined and slightly sticky.
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