Arancini Fried Rissoto Ball |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is an excellent recipe to use your leftover rissoto. Try serving with some spicy marinara for dipping. 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:
1. 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.
2. 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.
3. 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.
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