Italian Rice Balls (Arancini Di Riso) - DeLallo

Name: Italian Rice Balls (Arancini Di Riso) - DeLallo
Ingredients: 2 eggs, beaten; 2 cups leftover risotto; 1/2 cup grated Parmigiano-Reggiano; 1 1/2 cups DeLallo Italian Seasoned Breadcrumbs; 2 ounces of provolone, caciocavallo, scamorza or mozzarella cut into 1/2-inch cubes; Vegetable oil, for frying; Salt

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Italian Rice Balls (Arancini Di Riso) - DeLallo

Ingredients

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2 eggs, beaten2 cups leftover risotto1/2 cup grated Parmigiano-Reggiano1 1/2 cups DeLallo Italian Seasoned Breadcrumbs2 ounces of provolone, caciocavallo, scamorza or mozzarella cut into 1/2-inch cubesVegetable oil, for fryingSalt

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Instructions

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Step 1

Pour bread crumbs into a medium bowl. In a separate bowl, beat the 2 eggs, adding a pinch of salt.

Step 2

Mix the leftover risotto with the Parmigiano. Wet your hands and take three tablespoons of risotto and form into a ball with your hands. Then press a cube of the cheese into the ball. Roll the ball in the beaten eggs and then pass it over the bread crumbs.

Step 3

After you have prepared all of the balls (arancini) in this way, fry them in a large skillet, in 1 inch of vegetable oil, turning until they are brown on all sides. Remove from pan and dry them on paper towels. Serve very hot.

Step 4

A nice variation is called riso al salto. Using the same amount of leftover risotto, but add one egg to the mix, and form into flat patties. Fry them in a nonstick pan with a little olive oil. Make them nice and brown on both sides and serve them at once. They are delicious served with a salad.