– 2 cups cooked and cooled risotto or Arborio rice – 1 cup mozzarella cheese, cubed (about ½ inch pieces) – ½ cup grated Parmesan cheese – 2 large eggs, beaten – 1 cup all-purpose flour – 1½ cups Italian-style breadcrumbs – Vegetable oil, for frying – Salt and pepper to taste – Optional: chopped parsley or marinara sauce for serving
Prepare the rice mixture: In a bowl, mix the cooked risotto with Parmesan cheese. Season with salt and pepper. If the mixture is dry, add 1 egg to help bind it.
Form the balls: Take a spoonful of rice mixture, flatten it in your hand, place a cube of mozzarella in the center, and shape it into a ball around the cheese.
Coat the arancini: Roll each ball in flour, dip it in the beaten eggs, and then coat with breadcrumbs. Repeat for all rice balls.
Chill before frying: For best results, chill the coated arancini in the fridge for 30 minutes to help them hold their shape.
Fry until golden: Heat vegetable oil in a deep pan (350°F/175°C). Fry the rice balls in batches until golden brown, about 3–4 minutes per side. Drain on paper towels.
Serve warm: Enjoy with warm marinara sauce or a sprinkle of parsley for extra flavor.