Arancini with Mozzarella
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 

Seldom is there any Risotto left-over in my house, but if you ever do, these are great and have an oozy cheesy middle. Any Risotto will work - the ones in the photo were made from mushroom risotto. The number you can make depends on how much risotto you have left over. I made 8 form approximately 320g of left -over risotto. More or less will result depending on the size you roll. The prep time assumes you have some cold risotto ready to go!

Course: Appetizer
Cuisine: Italian
Keyword: Rice
Ingredients
  • 320 gm Cold Risotto
  • 50 gm Mozzarella
  • 2 55g Eggs
  • 100 gm Plain (all purpose) Flour
  • 100 ml Milk - full cream
  • 150 g Bread crumbs (I used Panko)
Instructions
  1. Roll the cold risotto into *8 evenly sized balls 

  2. Make a hole/pocket in the ball of risotto and place a piece of Mozzarella into the middle. Close up and using the palm of your hand mould into slightly egg shape.

  3. Make an egg wash by mixing the eggs and milk.

  4. Lay out the flour, the egg wash and the breadcrumbs on a row.

  5. Roll the arancini through the flour, then the egg wash, then the bread crumbs. 

  6. Place the arancini in the fridge until required. Deep fry at 180 degrees celsius until golden brown. Serve hot.