Mozzarella Arancini with Gennaro Contaldo

Mozzarella Arancini with Gennaro Contaldo
 
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Ingredients

Ingredients
Method
 
  • Makes 25
  • 2 litres vegetable oil
  • 300g leftover risotto
  • 4 tablespoons Parmesan cheese, freshly grated
  • 250g fine breadcrumbs
  • 2 large free-range eggs
  • a bunch of fresh flat-leaf parsley, leaves picked
  • sea salt and freshly ground black pepper
  • 125g buffalo mozzarella
Place a large deep pan on a medium heat and pour in the vegetable oil, then allow to heat up - if it starts to smoke, reduce the heat.

Place the leftover risotto (make sure it's cool enough to handle), Parmesan and 150g of breadcrumbs into a large bowl. Crack in one egg, finely chop and add the parsley leaves and season with salt and pepper. Mix well, then with wet hands, take lumps of the mixture and roll into golf ball-sized balls. Press a deep groove into a ball, then add a little lump of mozzarella. Pinch the filling over to seal, then roll it once more with your hands to ensure it's nice and round. Repeat with the remaining ingredients until you have 25 risotto balls in total.

Beat the remaining egg in a small bowl and place the remaining breadcrumbs into another bowl. Dip the risotto balls into the eggs, then roll in the breadcrumbs to coat. Using a slotted spoon, carefully lower the risotto balls into the hot oil with a slotted spoon and cook for around 2 minutes, or until golden and piping hot through. Drain on kitchen paper and serve with spicy, arrabbiata sauce.

Mozzarella Arancini with Gennaro Contaldo

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This recipe was uploaded by FoodTube

  
 
 
 
These typically Sicilian snacks are great to make if you've got leftover risotto. Traditionally they are filled with different fillings such as ground meat or mixed vegetables and are sold as take-away snacks, but to make them simpler, you could omit the filling, coat them in breadcrumbs and deep-fry. I have chosen a simple filling of mozzarella. When deep-fried, the mozzarella melts and tastes wonderful as you bite into the arancino. I suggest you make lots as once you start eating them, you can't stop!

Method


Place a large deep pan on a medium heat and pour in the vegetable oil, then allow to heat up - if it starts to smoke, reduce the heat.

Place the leftover risotto (make sure it's cool enough to handle), Parmesan and 150g of breadcrumbs into a large bowl. Crack in one egg, finely chop and add the parsley leaves and season with salt and pepper. Mix well, then with wet hands, take lumps of the mixture and roll into golf ball-sized balls. Press a deep groove into a ball, then add a little lump of mozzarella. Pinch the filling over to seal, then roll it once more with your hands to ensure it's nice and round. Repeat with the remaining ingredients until you have 25 risotto balls in total.

Beat the remaining egg in a small bowl and place the remaining breadcrumbs into another bowl. Dip the risotto balls into the eggs, then roll in the breadcrumbs to coat. Using a slotted spoon, carefully lower the risotto balls into the hot oil with a slotted spoon and cook for around 2 minutes, or until golden and piping hot through. Drain on kitchen paper and serve with spicy, arrabbiata sauce.
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