Preparation Time:
25 min
Difficulty:
Novice
Ingredients:
- 100g of cooked risotto
- 50g of mozzarella cheese, cubed
- 50g of all-purpose flour
- 1 egg
- 100g of breadcrumbs
- Oil for frying
- Salt to taste
- Black pepper to taste
Kitchen Tools Needed:
- Frying Pan
- Mixing Bowl
- Spoon
- Plate
Instructions:
- In a mixing bowl, take the cooked risotto and season it with salt and pepper.
- Take a small amount of risotto in your hands and flatten it slightly in your palm.
- Place a cube of mozzarella cheese in the center and shape the risotto around it to form a ball.
- Repeat this process until all the risotto is used up.
- Set up a breading station: place all-purpose flour on one plate, beaten egg on another, and breadcrumbs on a third.
- Dredge each rice ball in flour, then dip it in the beaten egg, and finally coat it in breadcrumbs.
- Heat oil in a frying pan over medium heat, enough to submerge the arancini balls.
- Once the oil is hot, carefully add the arancini into the pan, a few at a time, and fry until golden brown, about 3-4 minutes per side.
- Remove the arancini and place them on a plate lined with paper towels to drain excess oil.
- Serve the arancini hot.
Macros:
- Total Calories: 470kcal
- Carbs: 50g
- Proteins: 12g
- Fats: 30g
Tags:
cuisine