Description
Fried risotto balls filled with creamy burrata cheese and seasoned with garlic.
Ingredients
Scale
- 2 cups leftover risotto
- 1/2 cup grated Parmesan cheese
- 1 large egg, beaten
- 1/2 cup all-purpose flour
- 1 cup breadcrumbs
- 4 ounces fresh burrata cheese, cut into 1-inch pieces
- 2 cloves garlic, minced
- Vegetable oil for frying
- Salt and black pepper to taste
Instructions
- In a bowl, mix the leftover risotto, Parmesan cheese, minced garlic, salt, and pepper.
- Place a piece of burrata in the center of about 2 tablespoons of the risotto mixture. Gently form the risotto around the cheese to create a tight ball. Repeat with the remaining mixture and burrata.
- Set up a dredging station: place flour in one shallow dish, the beaten egg in a second, and breadcrumbs in a third.
- Roll each arancini ball first in the flour, shaking off excess. Then dip in the egg, letting excess drip off. Finally, roll thoroughly in the breadcrumbs.
- Heat about 2 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
- Carefully fry the arancini balls in batches, turning occasionally, until golden brown and heated through, about 4 to 6 minutes. Do not overcrowd the pot.
- Remove the arancini with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Serve immediately.
Notes
- Ensure the risotto is cold before forming the balls; this helps them hold their shape during frying.
- If you do not have leftover risotto, cook Arborio rice according to package directions, adding butter and Parmesan for flavor.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 ball
- Calories: 250
- Sugar: 1
- Sodium: 350
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 10
- Cholesterol: 45
Keywords: arancini, burrata, fried risotto, cheese balls, garlic