Recipe

Arancini Fried Rissoto Ball Recipe

Add Step-by-Step Photos	Jaeleepoms / All my dishes 2 years, 6 months ago This is an excellent recipe to use your leftover rissoto. Try serving with some spicy marinara for dipping. Prep:15m Cook:20m Servings:6	Jaeleepoms
	rissoto fresh mozzerella appetizer italian

Does this look good? Yeah! / Nope

Recent Gawkers

laurieg

kismet23

melissa7

jade2011

realmari

cuthbert

orangesk

trackwid

rmitch36

Ingredients

1/2 cup canola oil

cooking spray

2 cups leftover risotto, cold

6 small fresh mozzarella balls, patted dry with paper towels

1 cup bread crumbs

sea salt

Directions

Preheat the oven to 350. Heat the canola oil in a large saute pan over medium heat; allow it to heat for about 5-7 minutes, and then sprinkle a few crumbs into the oil; if they brown almost immediately, you are read for frying.

Place the bread crumbs in a bowl. Spray a 1/3 cup measuring cup with cooking spray and pack with risotto. Press a small ball of mozzarella inside and cover with a little more risotto. Gently scoop the risotto into the bread crumbs and shake to cover; make sure the risotto is completely covered with crumbs so it doesn't fall apart in the oil.

Carefully place in the hot oil and fry about 4 minutes on each side, or until each side is golden brown. Drain on paper towels and place on a baking sheet and put into the oven for about 5-7 minutes to be sure the cheese is melted.

Not quite what you're looking for? See more Appetizers / Misc

Or see more just like this

Comments

dariana 2 years, 6 months ago said:
I just bookmarked this one. Thanks for sharing.

jaeleepoms 2 years, 6 months ago said:
Looks so good you want to eat it, doesn't it? Nice dipped in some spicy marinara.

unswissmiss 2 years, 5 months ago said:
I've has this at restaurants, and it's delicious! Can't wait to make at home (though we usually end up eating the whole pot of risotto).

trackwidow 2 years, 1 month ago said:
This sounds yummy, but we rarely have left over risotto. I would have to make a batch specifically for this recipe. Not a bad idea, though. :)

Add a Comment