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Sicilian Arancini
Sicilian rice balls made from creamy risotto with a molten mozzarella centre, coated in breadcrumbs and fried until crisp. The best way to use up leftover risotto – crunchy outside, stringy inside..
Cook time
45 min
Servings
4
Ingredients
9
Nutrition
per serving400 kcal
Calories
12 g
Protein
18 g
Fat
48 g
Carbs
Instructions
- 1
Finely dice the onion and sweat until translucent, add the risotto rice and stir in the hot stock ladle by ladle until the rice is creamy and al dente after about 18 minutes. Stir in the parmesan and let the mixture cool completely.
- 2
Cut the mozzarella into roughly 2 cm cubes. With damp hands, shape balls from the cold risotto, press a cube of mozzarella into the centre of each and seal the rice firmly around it.
- 3
Put the flour, beaten eggs and breadcrumbs into three plates. Roll the balls first in flour, then in egg, and finally in breadcrumbs so they are coated all over.
- 4
Heat the oil to 175 °C and fry the arancini in batches for about 4 minutes until golden and crisp, turning once.
- 5
Drain on paper towel and serve hot while the cheese centre is still molten.
