Fried Stuffed Rice Balls
Crispy breaded risotto balls stuffed with melty mozzarella cheese, deep-fried to golden brown perfection. A delicious appetizer featuring mushroom risotto transformed into indulgent Italian-style arancini.
Ingredients
- •3 cups chilled mushroom risotto
- •12 pieces mozzarella cubes
- •1 cup all-purpose flour
- •2 large eggs
- •1 cup fine dry bread crumbs
- •8 cups vegetable oil
- •1 piece deep-fat thermometer
Cooking Instructions
- 1.
Roll chilled risotto into 12 (1 1/2-inch) balls using wet hands. Poke a small hole in center of each ball and insert a cube of cheese, then re-form into a ball.
10 min
- 2.
Put flour, eggs, and bread crumbs in 3 separate bowls. Dredge 1 risotto ball in flour, shaking off excess. Dip in egg, letting excess drip off, then dredge in bread crumbs and transfer to a sheet of wax paper. Repeat with remaining balls.
15 min
- 3.
Heat 1 1/2 to 2 inches oil in a 4- to 5-quart heavy pot until thermometer registers 360°F. Working in batches of 4, lower rice balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, 2 to 3 minutes per batch. Transfer with slotted spoon to paper towels to drain. Return oil to 360°F between batches. 3Let balls stand 2 minutes (for cheese to melt).
20 min
