Is there anything better that fried balls of cheese-stuffed risotto? Really?
This classic dish is very near and dear to my heart. I’ve made it a handful of different ways and loved each of them in their own way. When I was younger, my sister made this a couple of times and I got to help with the prep work – really good recipe to have kids helping since it’s simple and multi-step. I’d roll them, she’d stuff them with cheese.
**Note: Typically fried – Giada De Laurentis has a great recipe up on the FoodNetwork dot com for “Arancini di Riso”
- 4 C. leftover risotto
- 1 egg, beaten
- 1 C. panko (or breadcrumbs – which are better if you’re frying, but I was baking them so needed help achieving the crunchy texture)
- 1 Tbsp. Italian Seasoning
- Fresh mozzarella, cut into ~1/2” cubes
- Preheat oven to 425°F.
- Mix the panko and Italian Seasoning in a bowl.
- In a separate bowl, take the leftover risotto and mix in the egg. Roll the mixture into balls and insert a mozzarella cube in the center. Roll each ball in the panko mixture pressing to coat evenly and place on a baking sheet.
- Bake for 20-25 minutes until golden brown. Can make the night before and reheat in the oven right before serving (425° for about 15 minutes).
- Serve hot with marinara.
Makes 25-30 depending on size.