Arancini con Mozzarella - Leftover Risotto Recipe

I love leftovers more than the main event in many cases. Cook more and plan ahead, these risotto balls are ideal for simple leftovers. I adore the way my youngest child Chiara calls them cheesy balls!! Such a rebel. Arancini are no exception, an absolute favourite with my children and family. Delicious and soft with a hot gooey mozzarella surprise on the inside leaving a crispy breadcrumb jacket on the outside. Leftover risotto need never go to waste again.

Course Appetizer, Main Course, Snack

Cuisine Italian

Keyword Arancini Stuffed Italian Rice Balls, Italian Rice Balls, Leftover Risotto Recipe, Mozzarella Balls

Prep Time 5

Cook Time 6

Servings 4

Ingredients

2 Eggs
30 gm Parmesan
400 gm Cold Risotto
100 gm Dried Breadcrumbs
125 gm Mozzarella
4 tsp Leftover Tomato Sugo

Instructions

Add one beaten egg and the freshly grated parmesan to 400g of cold risotto and stir.
Beat the second egg and place into a bowl and tumble the breadcrumbs into another bowl, ready for rolling.
Take a small amount of risotto in the palm of your hand and flatten it.
Add a small piece of mozzarella to the centre along with a tsp. of the tomato sauce and roll the risotto into a ball.
Roll the risotto ball into the egg and then into the breadcrumbs.
Deep fry in sunflower oil until golden brown.

Notes

I love to serve these with a roasted pepper and tomato sauce.