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In a bowl, mix cooled risotto with Parmesan, oregano, garlic powder, salt, and pepper.
Take a spoonful of risotto, flatten slightly, and place a mozzarella cube in the center.
Roll into a tight ball (golf ball size).
Repeat until all risotto is used.
Bread the Arancini:
Set up a breading station:
Flour (lightly coat each ball)
Beaten eggs (dip next)
Breadcrumbs (roll until fully coated)
Chill for 20 min (helps hold shape).
Fry to Golden Perfection:
Heat oil (350°F/175°C) in a deep pot or fryer.
Fry arancini in batches for 3-4 min until deep golden and crispy.
Drain on paper towels.
Serve:
Spoon a bit of Mornay sauce on a plate or serve in a ramekin for dipping.
Garnish with parsley, extra Parmesan, or lemon zest.
Tips:
✔ Use cold risotto (sticks better).
✔ Double-fry for extra crispiness (optional).
✔ Baking option: Brush with oil, bake at 400°F (200°C) for 20 min (flip halfway).
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Servings: 6-8 arancini
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