Ingredients
Scale
- 1 cup Arborio rice
- 3 cups chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 4 oz fresh mozzarella cheese, cut into cubes
- Oil for frying (vegetable or peanut oil)
Instructions
- Prepare the Risotto: In a large saucepan over medium heat, combine Arborio rice and broth. Stir frequently until the rice is al dente (about 18-20 minutes). Let cool slightly.
- Add Cheese and Eggs: Mix in grated Parmesan and beaten eggs until well combined. The mixture should be sticky but manageable.
- Shape the Balls: With damp hands, take a small portion of risotto, flatten it slightly, place a cube of mozzarella in the center, and mold the rice around it to form a ball.
- Coat with Breadcrumbs: Roll each ball in panko breadcrumbs until evenly coated and set aside on a parchment-lined baking sheet.
- Fry the Arancini: Heat oil in a deep skillet to about 350°F (175°C). Fry arancini in batches for 4-5 minutes until golden brown. Drain on paper towels.
- Serve: Enjoy warm with marinara sauce or your favorite dip.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 arancini ball (55g)
- Calories: 130
- Sugar: 0g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 35mg