Arancini (Cheesy Fried Risotto Appetizer)

I love to make a lot of risotto and use the leftovers for arancini. These are literally patties of risotto, stuffed with cheese then breaded and fried, served with marinara or another red sauce.

You'll need:

  • 2 c leftover cooked risotto (use my technique recipe here)
  • 1/4 lb fresh mozzarella cheese, cut into chunks of about 3/4 inch
  • 1 c breadcrumbs
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp Italian seasoning
  • 2 c oil, for frying
  • Marinara sauce for serving
Take about 1/4 c cold risotto and form into a flat disc. Holding the risotto patty in your hand, put a piece of cheese and fold the risotto around it, pressing to a solid shape without any cheese exposed. Continue with the rest of the risotto.

Stir the breadcrumbs and spices together in a shallow bowl. Dip each risotto ball into the breadcrumbs until coated on all sides.

I like to pan fry instead of deep frying. Put a pan over medium to medium-high heat with about 1/2 inch of oil. When hot, place the arancini in the oil and cook about 4 mins per side until browned. Remove to a plate lined with paper towels. Serve hot with marinara sauce.