Ingredients
For the Rice
- 4 cups cooked risotto, chilled (about 1 day old works best)
- 2 large eggs
- ½ cup grated Parmesan cheese
- ½ cup Italian-style breadcrumbs
Filling
- 4 oz mozzarella cheese, cut into ½-inch cubes
- Optional: ¼ cup cooked peas
- Optional: ¼ cup finely chopped cooked Italian sausage or ground beef
Coating
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups Italian-style breadcrumbs
For Frying
- Vegetable or canola oil
For Serving
- Warm marinara sauce
- Fresh parsley, chopped
- Extra grated Parmesan cheese
Instructions
1. Prepare the Rice Mixture
Combine the chilled risotto, eggs, Parmesan cheese, and breadcrumbs in a large bowl until everything holds together easily.
2. Add the Filling
Scoop about 2 tablespoons of the rice mixture into your hand, flatten it into a small disc, place a cube of mozzarella (and optional filling) in the center, then wrap the rice around it and roll into a ball about the size of a golf ball.
3. Coat the Arancini
Roll each rice ball first in flour, then dip into the beaten eggs, and finally coat evenly with breadcrumbs for an extra crispy crust.
4. Fry Until Golden
Heat 2–3 inches of oil to 350°F. Fry the arancini in small batches for 3–4 minutes, turning occasionally, until they are deep golden brown and heated through. Transfer to a paper towel-lined plate.
5. Serve and Enjoy
Serve immediately with warm marinara sauce, a sprinkle of fresh parsley, and extra Parmesan while the mozzarella center is still wonderfully gooey.