Italian 40 min

Arancini di Riso

Name: Arancini di Riso
Total time: 40 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 cups Arborio rice, cooked and cooled; 2 large eggs, beaten; 1 cup Parmigiano Reggiano, finely grated; ½ teaspoon saffron dissolved in 2 tablespoons warm water; 1 cup Bolognese ragù or meat filling; 4 oz low-moisture mozzarella, cut into ½-inch cubes; 1 cup all-purpose flour; 2 cups fine dry breadcrumbs; Vegetable oil for deep-frying; Salt and black pepper to taste

comfort-food

Ingredientsfor 2

480

Cal

18g

Protein

62g

Carbs

18g

Fat

12 cups Arborio rice, cooked and cooled
22 large eggs, beaten
31 cup Parmigiano Reggiano, finely grated
4½ teaspoon saffron dissolved in 2 tablespoons warm water
51 cup Bolognese ragù or meat filling
64 oz low-moisture mozzarella, cut into ½-inch cubes
71 cup all-purpose flour
82 cups fine dry breadcrumbs
9Vegetable oil for deep-frying
10Salt and black pepper to taste

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Instructions

1
Mix the cooled risotto with beaten eggs, Parmigiano, and saffron water until combined. Season with salt and pepper. The mixture should hold its shape when pressed.
2
Set up a breading station: flour in one bowl, remaining beaten egg in another, and breadcrumbs in a third. With wet hands, take about ½ cup of rice mixture and flatten it in your palm. Place a spoonful of ragù and a cube of mozzarella in the center.
3
Mold the rice around the filling to form a compact ball or cone shape, pressing firmly to seal. Repeat with remaining rice and filling.
4
Dredge each arancino in flour, then dip in beaten egg, then roll in breadcrumbs to coat evenly. Press the crumbs gently to adhere.
5
Heat vegetable oil to 350°F in a deep pot. Fry arancini in batches of 3–4 for 4–5 minutes each, turning gently, until deep golden brown all over. Drain on paper towels. Serve hot — the center should be oozing melted mozzarella.