Arancini
Crispy fried risotto balls stuffed with mozzarella and meat ragù.
- prep 20 min
- cook 15 min
- total 35 min
- serves 4
- intermediate
- Italy
Ingredients
- 500 g leftover risotto
- 100 g mozzarella
- 100 g meat ragù
- 2 eggs
- 200 g breadcrumbs
- 500 ml oil
Steps
- Take cold risotto, form balls around a cube of mozzarella and ragù.
- Dip in beaten egg, then breadcrumbs.
- Fry at 180°C until deep golden, about 4 minutes.
- Drain on paper towels, serve hot.
≈ 380 kcal · 14 g protein · 40 g carbs · 18 g fat — per serving, estimate