Arancini
Want a great way to use up leftover cooked rice? This is it Wam! Bam!. They’re quick too. If you have the rice already made you can knock out a batch of them in just a few minutes.
Ingredients
- 2 cups arborio rice (subs short-grain rice)
- 1 egg large
- 2 cups bread crumbs fine fresh
- 5 oz mozzarella cheese fresh , cut into 3/4-inch cubes
- 6 cups vegetable oil for frying
- Kosher salt
Instructions
- Stir together the risotto and egg until thoroughly combined. Put the breadcrumbs in a shallow bowl. Roll a small handful of risotto into a ball about 1-1/2 inches in diameter, gently push a cube of mozzarella into the center, and reshape the ball, covering the cheese completely. Coat in the breadcrumbs and transfer to a plate. Repeat until all of the risotto is used.
- Pour the vegetable oil into a 3-quart saucepan and heat to 350°F over medium-high heat. Working in batches of 5 or 6, fry the arancini, turning occasionally, until browned and heated through, about 4 minutes. Transfer to a plate lined with paper towels to drain. Sprinkle with salt and serve.
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