Homemade Arancini

Homemade Arancini

Arancini are delicious, crispy, deep fried balls of rice. Crunchy on the outside, cheesy and delicious on the inside – they are the perfect appetizer or snack!
For this recipe we will be making homemade arancini with a simple mozzarella cheese filling, a crunchy breadcrumb coating, served with a side sauce for dipping.
2 cups cooked risotto Arborio rice (refrigerated for 1 hour)
1/2 cup grated parmesan cheese
113 g mozzarella cheese, cut into small cubes
2 eggs
1/2 cup flour
1 cup breadcrumbs
Salt and pepper
Vegetable oil
Fresh parsley or basil (chopped)
Side Sauce Recommendations
Spicy tomato sauce (arrabbiata sauce)
In a large bowl, mix the cooked risotto rice and grated parmesan cheese together. Season with salt and pepper to taste.
Take a small amount of the rice mixture in your hand and form it into a ball. Make an indentation in the center of the ball and place a cube of mozzarella cheese inside. Mold the rice around the cheese to create a round ball.
Repeat the process with the remaining rice mixture and mozzarella cheese.
Place the whisked eggs, flour, and breadcrumbs in three separate bowls.
Dip each rice ball first in the flour and then in the egg mixture. Finally, roll the ball in the breadcrumbs, making sure it's completely coated.
Heat the vegetable oil in a large pot or deep fryer until it reaches approximately 190°C.
Fry the arancini in batches for about 2-3 minutes or until golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serve the arancini hot, garnished with chopped fresh parsley or basil if desired, and with a side sauce for dipping. We recommend our Polli Spicy Tomato Sauce or our Polli Basil and Tomato Sauce.

Tip: It's recommended to refrigerate cooked rice for at least 1 hour before making arancini, or ideally overnight. This will allow the rice to cool completely and firm up, making it easier to shape the arancini and preventing them from falling apart during frying.

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