Description
Crispy fried risotto balls, oozing mozzarella. A classic Sicilian snack, perfect for parties or a fun weeknight meal.
Ingredients
Units
Scale
- 3 cups (500 g) leftover risotto, cooled
- 1 cups (100 g) mozzarella, fontina, or provolone cheese, cut into 1/2-inch cubes
- Optional: steamed peas, chopped deli meats (salami, prosciutto, speck), cooked meat, or tomato sauce
- 2 cups (200 g) all-purpose flour (or more, as needed)
- 3 large eggs, beaten
- 2 cups (250 g) breadcrumbs (or more, as needed)
- 1 orange, grated
- Salt
- Pepper
- Peanut oil (or another high-smoke-point oil like canola or sunflower), for frying
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 can (14 oz or 400 g) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- Salt
- Pepper
- 5 fresh basil leaves, torn (optional)
Instructions
- Prepare the Marinara Dip
- Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Stir in the crushed tomatoes, oregano, sugar, salt, and pepper. Simmer over low heat for 15 minutes, stirring occasionally.
- Add fresh basil leaves just before serving. Keep warm or at room temperature for dipping.
- Prepare the Risotto Balls
- Wet your hands to prevent sticking. Take 1/3 to 1/2 cup of the leftover risotto and flatten it in your palm. Place a piece of mozzarella (or any optional filling) in the center. Fold the risotto around the filling, ensuring it’s completely enclosed. Roll into a ball. Place the balls on a parchment-lined baking sheet. Repeat until all risotto is used.
- Bread the Balls
- Prepare three dishes: one with flour, one with beaten eggs (seasoned with salt and pepper), and one with breadcrumbs mixed with orange zest.
- Roll each risotto ball in the flour, then dip into the egg, letting excess drip off, and finally coat with breadcrumbs. Place the breaded balls back onto the parchment-lined baking sheet.
- Chill and Fry
- Refrigerate the coated balls for 30-60 minutes. This helps them hold their shape while frying.
- Heat 3-4 inches of oil in a heavy-bottomed pan or deep fryer to 375°F (190°C).
- Fry 3-4 arancini at a time, turning occasionally, until golden brown (about 4 minutes). Remove with a slotted spoon and drain on a tray lined with paper towels.
- Sprinkle with a little sea salt while still warm. Serve hot or at room temperature.
Notes
- For richer flavor, sauté finely diced vegetables (onion, bell pepper) with the garlic in the marinara sauce before adding the tomatoes.
- To prevent soggy arancini, ensure the risotto is completely cooled and firm before forming the balls.
- Leftover arancini can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the oven or air fryer.
- Prep Time: 20 minutes
- Resting Time: 60 mins
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 2 arancini
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0g
- Carbohydrates: 25
- Fiber: 2
- Protein: 8
- Cholesterol: 50