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Arancini Balls

Arancini balls are risotto ball stuffed with mozarella cheese and coated with bread crumbs. This recipe is perfect is you have leftover risotto! Please note that if you do not have leftover risotto this recipe will be longer than stated.

Risotto: You can use any type of risotto, plain, mushroon, tomato...Here is a mushroom risotto recipe that work s perfectly. You should use refrigerated risotto, ideally leftover one. This will facilitate the shaping into balls.


Mozarella: Any hard cheese would do, however the more traditional one is mozarella.


Flour: Flour will be used was the first coating layer.


Soya milk and white vinegar: This combination is a subtitution to the egg layer in the coating process. When vinegar is added to soya milk, it thickens it.


Bread crumbs: The bread crumbs is the finally layer. To this layer to can add parmesan cheese and paprika if you want to give it a bit more favours.

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Arancini balls recipe

Servings

2-3

Preparation time

15 min

Cooking
time

30 min

total time

45
min

Ingredients

  • Cooked risotto
  • 1 mozarella
  • 5-6 tablespoons of flour
  • 200mL of soya milk
  • 1 teaspoon of white vinegar
  • 6-7 tablespoons of breadcrumbs
  • 1 tablespoons of paprika (optional)
  • 2 tablespoons of parmesan cheese (optional)

Instructions

Dice your mozarella into cubes. Prepare three bowls for the coating process:

– 1st bowl: flour

– 2nd bowl: Soya milk with white vinegar

– 3rd bowl: breadcrumbs, paprika and parmesan  

Take a handful of risotto in your hand, press it down, place a dice of mozarella in the center and close it. Use both hands to roll it and shape it into a ball. (refer to photo gallery for example). 

Place your ball in the bowl containing flour first. Fully coat it with flour. Then place it in the bowl with soya milk and vinegar and finally in the breadcrumbs bowl. 

Traditionally, arancini balls are fried. Feel free to use this method is you are comfortable frying them. Otherwise place them in the oven at 180 °C for 30 min.

Gallery