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Arancini (Rice Balls)

Crispy, deep-fried Sicilian risotto croquettes filled with a melting mozzarella di bufala core and sweet green peas.

Prep time: 25 mins
Cook time: 15 mins

Ingredients

Provided

  • •cooked cooled saffron arborio risotto
  • •mozzarella di bufala cubed
  • •sweet green peas
  • •all-purpose flour
  • •eggs beaten with milk
  • •fine breadcrumbs or panko
  • •high smoke point frying oil
  • •homemade marinara sauce for serving

Instructions

  1. 1Prepare a workspace with three shallow bowls for flour, egg wash, and breadcrumbs.
  2. 2Take a portion of cooled risotto rice (approx. 2 oz) and flatten it into a disc in your palm.
  3. 3Place a cube of mozzarella and a few peas in the center, then wrap the rice around the filling, shaping it into a tight, compact ball.
  4. 4Roll the rice ball in flour, dip in the egg wash, and coat thoroughly with breadcrumbs.
  5. 5Heat frying oil in a deep pot to 350°F (175°C). Fry the arancini in batches for 4-5 minutes until golden brown and crispy.
  6. 6Drain on a wire rack and serve warm over a base of hot marinara sauce.