Description
Jamie Oliver’s arancini are Italian rice balls made from chilled risotto, shaped into balls or cones, filled with mozzarella, rolled in breadcrumbs, and shallow-fried until crisp. Arancini are commonly served as an appetizer, snack, or party food. They’re hearty, cheesy, and the perfect way to use up leftover risotto, especially when it’s rich and flavorful.
Ingredients
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- 3 cups cooked risotto (chilled) – Preferably a thick, cheesy risotto
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- 100g mozzarella, cut into small cubes – For a gooey, melted center
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- ½ cup plain flour – For coating
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- 2 eggs, beaten – Helps the breadcrumbs stick
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- 1½ cups breadcrumbs (panko or fresh) – For crispy coating
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- Salt and pepper to taste
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- Vegetable oil for frying – Use neutral oil like sunflower or canola
Instructions
Use chilled risotto so it’s firm and easy to shape. If it’s too soft, stir in a tablespoon of grated parmesan or breadcrumbs.
Take a spoonful of risotto, flatten it slightly, place a cube of mozzarella in the center, and roll it into a ball around the filling. Repeat with the remaining risotto.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each rice ball in flour, then dip in egg, then coat with breadcrumbs.
Place breaded arancini on a tray and refrigerate for 20–30 minutes. This helps them hold their shape during frying.
Heat about 1 inch of oil in a frying pan over medium heat. Fry arancini in batches, turning until golden brown on all sides (about 3–4 minutes). Don’t overcrowd the pan.
Remove with a slotted spoon and place on paper towels to drain excess oil. Serve hot with marinara sauce or on their own.