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Arancini di Riso on a plate

Arancini di Riso

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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked saffron risotto cooled
  • 1/2 cup meat ragù
  • 1/4 cup peas
  • 2 eggs beaten
  • 1.5 cups breadcrumbs
  • 1/2 cup flour
  • 2 cups vegetable oil for frying

Method
 

  1. Take a handful of cold risotto and form a hollow in the center.
  2. Spoon in a little ragù and a few peas, then seal into a ball.
  3. Roll each ball in flour, then egg, then breadcrumbs.
  4. Heat the oil to 350 degrees F in a deep pot.
  5. Fry the arancini 4 to 5 minutes, until evenly golden and crisp.
  6. Drain on paper towels and let rest 5 minutes before serving.

Notes

Wet your hands while shaping so the rice doesn't stick.