Italian Rice Balls (Arancini)

Shaping the Risotto Balls

1. Scoop the cold risotto into 16 equal pieces, slightly larger than a walnut.
2. Use slightly wet hands to roll the risotto into balls. Flatten a risotto ball in your hand and put a piece of mozzarella cube in the center. Avoid making it too thin or the mozzarella will oose out!
3. Close the rice around the mozzarella and roll it into a tight ball.
4. Set the risotto ball aside on a plate and repeat the same with the remaining risotto.

Covering with Breadcrumbs and Frying

1. Season the flour and eggs with salt and pepper. Set up 3 bowls and fill them with flour, eggs, and breadcrumbs.
2. Dip each prepared risotto ball starting with the flour, followed by the eggs, and finally, the breadcrumbs. Transfer them to a tray and set them aside.
3. Fill a small pot or pan with frying oil until it’s 6 cm - 8 cm (2" to 3") deep.
4. Heat the oil over high heat until it reaches 170° C (340° F), gently add the arancini balls, and lower the heat to medium.
5. Cook them for 6-8 mins, or until golden brown and melted in the center. Set them aside on a plate lined with a paper kitchen towel.
6. Serve them immediately while still warm with a bowl of tomato sauce.
7. If you want to serve the risotto balls at a later time, give them a quick browning and place them on a silicon paper-lined baking sheet. When you need to serve them, Simply reheat them in the preheated oven at 200° C (395º F) for 10 minutes.