Authentic Italian Arancini Recipe

Ingredients

• 2 cups (470ml) leftover risotto 2 cups (470ml) leftover risotto
• 4 ounces (115g) mozzarella cheese, cut into small cubes 4 ounces (115g) mozzarella cheese, cut into small cubes
• 1/4 cup (30g) grated Parmesan cheese 1/4 cup (30g) grated Parmesan cheese
• 1/4 cup (30g) finely chopped prosciutto 1/4 cup (30g) finely chopped prosciutto
• 1/4 cup (30g) frozen peas, thawed 1/4 cup (30g) frozen peas, thawed
• 1/4 cup (60ml) vegetable oil, for frying 1/4 cup (60ml) vegetable oil, for frying
• 2 large eggs, beaten 2 large eggs, beaten
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 10g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Take a small portion of leftover risotto and flatten it in your palm.
2. 2.
   Place a cube of mozzarella, a pinch of grated Parmesan, a sprinkle of chopped prosciutto, and a few peas in the center of the flattened risotto.
3. 3.
   Carefully shape the risotto into a ball, ensuring the filling is completely enclosed.
4. 4.
   Repeat the process with the remaining risotto and filling ingredients.
5. 5.
   Dip each risotto ball into the beaten eggs, ensuring it is fully coated.
6. 6.
   Roll the coated ball in breadcrumbs, pressing gently to adhere the breadcrumbs to the surface.
7. 7.
   Heat vegetable oil in a deep pan or skillet over medium heat.
8. 8.
   Fry the arancini in batches until golden brown and crispy, approximately 3-4 minutes per side.
9. 9.
   Remove the arancini from the oil and place them on a paper towel-lined plate to drain excess oil.
10. 10.
    Season with salt and pepper to taste and garnish with fresh parsley.
11. 11.
    Serve the arancini warm and enjoy!

Treat your ingredients with care...

• Mozzarella — Use fresh mozzarella for the best melting and flavor.
• Prosciutto — Ensure the prosciutto is finely chopped to distribute the flavor evenly.
• Breadcrumbs — You can make your own breadcrumbs by toasting and grinding stale bread.

Tips & Tricks

• To prevent the arancini from falling apart during frying, ensure they are well-coated with beaten eggs and breadcrumbs.
• Experiment with different fillings such as sun-dried tomatoes, spinach, or cooked ground meat for variety.
• Serve the arancini with a side of marinara sauce or aioli for dipping.

Serving advice

Serve the arancini as an appetizer or snack. They can be enjoyed on their own or paired with a fresh green salad for a complete meal.

Presentation advice

Arrange the arancini on a platter, garnish with fresh parsley, and serve with a side of marinara sauce or aioli. The golden brown color and crispy texture of the arancini will be visually appealing.