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Arancini are stuffed rice balls which are coated with bread crumbs and then deep fried.

Recipe for butternut squash risotto
1/2 pound mozzarella fresca in 1″ pieces
1 1/2 cups of bread crumbs
1 cup flour
2 large eggs, beaten
UP EVOO like Coratina, FS17, or Favalosa for frying

Heat the oil in a heavy bottom pan or fryer to 350 F. Grab two tablespoons of risotto and place in the palm of your hand. Make an indentation in the center of the rice and add a small piece of cheese. Form the ball around the cheese, dredge in flour, then in the beaten egg, and then into the bread crumbs. Preheat the oven to 200. Fry the arancini until the breadcrumbs are golden brown. Set onto a rack, and place into the oven to keep warm as you fry the remaining arancini.

Makes 8-10 arancini

Published in Appetizers & Side Dishes

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