- 4 1/2 ounces mozzarella cheese
- 1 ounce jarred sun-dried tomatoes
- 1 ounce basil
- 9 ounces risotto rice, cooked
- 1 1/4 cups flour
- 1 1/4 ounces breadcrumbs
- 1 egg
- Salt & pepper
- Vegetable oil, for frying
- Lemon, for serving
- Yogurt, for serving
Step 1: Finely chop sun-dried tomatoes and basil. Add cooked risotto, dried tomatoes, and basil to a bowl and stir to combine. Season with salt & pepper, to taste.
Step 2: Divide mozzarella cheese into smaller pieces. With damp hands, form some of the risotto mixture around each piece of mozzarella and roll it into equal-sized balls. If you want to make the breading easier, refrigerate the arancini for approximately 30 minutes.
Step 3: Prepare three shallow bowls for breading and add flour to the first one, breadcrumbs to the second, and lightly beaten egg in the third. Dredge each arancini in flour, then dip in beaten egg, and finally coat with breadcrumbs.
Step 4: Heat vegetable oil in a small pot until it is approximately 350 degrees F. Add arancini in batches and deep-dry them for about 6-7 minutes, or until they are crispy and golden brown. Transfer to paper towels to drain. Serve warm arancini with lemon wedges and yogurt for dipping.
Enjoy these fried risotto balls from Kitchen Stories!