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Arancini with Tomato and Mozzarella

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
30MIN
Cuisine

Ingredients

Rice vinegar: 60 g, risotto, cooked

Parmesan cheese: 1 tbsp, grated

Tomatoes: 1, seeded and finely diced

Mozzarella cheese: 1 ball, cut into small cubes

Basil: ½ bunch, leaves

All purpose flour: 1 tbsp

Eggs: 1, beaten

Breadcrumbs: 40 g

Vegetable oil: for deep frying

Learn how to prepare Arancini, a traditional Sicilian street food with tomato and mozzarella. It's an easy and tasty recipe!

Preparation
01.

Leave the leftover risotto to get completely cold – preferably refrigerated overnight.

02.

Stir the tomato and Parmesan through the risotto.

03.

Shape into equal balls, pushing a small cube of mozzarella into the centre of each one and shaping the rice around it.

04.

If you prefer, you could make finger shapes instead.

05.

Lay out the flour, egg and breadcrumbs on separate plates.

06.
Dip the risotto balls into the flour, then the egg, then the breadcrumbs.
07.

Use one hand and keep the other clean for ease.

08.

Heat the oil to 180C or until a cube of bread sizzles when dunked in.

09.

Fry the risotto balls until golden and crisp all over.

10.

Serve hot or warm.

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