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Italian Arancini are a delicious and crispy snack or appetizer that will bring a taste of Italy to your kitchen. These golden risotto balls are filled with gooey mozzarella and Parmesan cheese, creating a perfect balance of flavors and textures.
INGREDIENTS- Cooked risotto: 2 cups, chilled, serving as the base for these crispy bites.
- Shredded mozzarella cheese: ½ cup, adding a gooey, cheesy center.
- Grated Parmesan cheese: ¼ cup, for a tangy and savory kick.
- All-purpose flour: 1 cup, for the first coating layer.
- Eggs: 2 large, beaten, used to help the breadcrumbs adhere.
- Italian-style breadcrumbs: 1 ½ cups, for a crispy, golden exterior.
- Vegetable oil: For frying, ensuring a crispy texture.
- Salt and pepper: To taste, for seasoning the filling.
- Marinara sauce: Optional, for serving as a dipping sauce.
- Step 1:
- Mix shredded mozzarella and grated Parmesan cheese into the chilled risotto. Season with salt and pepper.
- Step 2:
- Shape the risotto mixture into 1-inch balls, ensuring each ball has a bit of cheese inside.
- Step 3:
- Roll each risotto ball in flour, then dip into beaten eggs, and finally coat with Italian-style breadcrumbs.
- Step 4:
- In a large skillet, heat vegetable oil over medium heat until hot.
- Step 5:
- Fry the coated risotto balls in batches, turning occasionally, until golden brown and crispy on all sides (about 3-4 minutes per batch).
- Step 6:
- Remove from oil and drain on paper towels. Serve hot with marinara sauce if desired.
- Serve these arancini with a side of marinara sauce for dipping, or enjoy them on their own as a tasty snack.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for a few minutes before serving.
- You can add a small piece of ham or prosciutto to the center of each arancino for an extra layer of flavor.
- If you prefer a vegetarian version, use vegetable broth to make the risotto.
Tips from Well-Known Chefs
- Chef Giada De Laurentiis suggests using Arborio rice for the creamiest risotto, which makes the best arancini.
- Chef Lidia Bastianich recommends adding a bit of saffron to the risotto for an authentic Italian touch.
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