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Arancini

Arancini, also known as Italian rice balls, is a great way to use leftover vegetable, cheese or meat-based risotto – a quick and easy variation of a delicious, but elaborate Sicilian recipe.

Image of Italian Rice Balls
  • Prep Time

    15min

  • Cook Time

    10min

  • Total Time

    25min

  • Serving Size

    6-8

  • Category Title Appetizer

  • Cuisne Type Italian

  • Level Simple

Recipe By: Delallo

Ingredients

  • 2 eggs, beaten
  • 2 cups leftover risotto
  • 1/2 cup grated Parmigiano-Reggiano
  • 1 1/2 cups DeLallo Italian Seasoned Breadcrumbs
  • 2 ounces of provolone, caciocavallo, scamorza or mozzarella cut into 1/2-inch cubes
  • Vegetable oil, for frying
  • Salt

Directions

  • Pour bread crumbs into a medium bowl. In a separate bowl, beat the 2 eggs, adding a pinch of salt.
  • Mix the leftover risotto with the Parmigiano. Wet your hands and take three tablespoons of risotto and form into a ball with your hands. Then press a cube of the cheese into the ball. Roll the ball in the beaten eggs and then pass it over the bread crumbs.
  • After you have prepared all of the balls (arancini) in this way, fry them in a large skillet, in 1 inch of vegetable oil, turning until they are brown on all sides. Remove from pan and dry them on paper towels. Serve very hot.
  • A nice variation is called riso al salto. Using the same amount of leftover risotto, but add one egg to the mix, and form into flat patties. Fry them in a nonstick pan with a little olive oil. Make them nice and brown on both sides and serve them at once. They are delicious served with a salad.

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