Crispy Italian rice balls (Print Version)
# Ingredients:
01 -
½ cup ricotta cheese
02 -
½ cup mozzarella cheese, shredded
03 -
2 tablespoons Italian seasoning, divided
04 -
1 cup panko bread crumbs
05 -
¼ cup all-purpose flour
06 -
2 large eggs
07 -
4 cups cooked risotto, chilled
08 -
1 cup canola oil, optional
# Instructions:
01 -
In a medium bowl, combine the ricotta cheese, mozzarella cheese and 1 tablespoon Italian seasoning.
02 -
Place the panko bread crumbs in a shallow bowl, mix in 1 tablespoon Italian seasoning.
03 -
Add the flour to another shallow bowl and whisk the eggs together in a third shallow bowl.
04 -
Grab about 2-3 tablespoons of cooked risotto, spoon ½ teaspoon of the cheese mixture in the middle and wrap the risotto around it. Repeat until all of the risotto has been filled with cheese and rolled into balls.
05 -
Dredge each risotto ball in the flour, shaking off any excess, then roll it in the egg mixture. Drip off any excess egg, then roll the arancini in the bread crumbs until they're completely coated.
06 -
Repeat until all of the rice balls are coated in the breadcrumbs.
07 -
Once all of the arancini are prepared, place them in the refrigerator to chill while you heat the oil to fry them.
08 -
Heat canola oil in a large frying pan, add the arancini, 6-8 at a time so you don't overcrowd the pan, and cook for 2-3 minutes per side, or until golden brown.
09 -
Remove from the oil with a slotted spoon and place on a wire rack, over a stack of paper towels. Repeat until all of the arancini is cooked.
10 -
Alternatively you can spray the arancini with cooking spray and cook them in an air fryer at 400°F for 10 minutes, or bake them on a baking sheet in the oven at 400°F for 20 minutes.
# Notes:
01 -
The risotto can be made up to 4 days in advance. Store it in an airtight container in the refrigerator until you're ready to make the arancini.
02 -
The arancini can be made up to 1 day in advance and stored in the refrigerator until you're ready to cook them.