Arancini, or 'little oranges', are a Southern Italian specialty made with risotto that has been formed into little rice balls, coated with an egg wash, dusted in breadcrumbs and finally deep fried to golden perfection. Aranacini are often filled with little nuggets of mozzarella, so that with the first bite, a gooey melted centre is exposed. A perfect Italian antipasto, they're a tantalizing triple threat — crunchy, creamy and cheesy. I was first introduced to Arancini in Venice a few years ago, and have wanted to make them ever since. Having recently made a delicious Lobster Risotto, I had some leftovers and as they say, "When life throws you Risotto, make Arancini!"
Lobster & Mozarella Arancini
Makes 12 croquettes
2 cups of leftover Risotto
2 oz mozzarella, cut into 1/8" cubes
1 cup breadcrumbs
1 egg, whisked
vegetable oil
Form the risotto into bite size balls and with your little finger, poke a hole into the centre, stuff it with a small cube of mozzarella and reshape. Whisk an egg is a small bowl and set aside. Place the breadcrumbs in another bowl. Coat each risotto ball in the egg wash, then roll in the breadcrumbs. Heat some vegetable oil a saucepan over medium-high heat, and once a leftover piece of breadcrumb sizzles, the Arancini are ready to be fried. Using a small spatula or slotted spoon, roll the Arancini in the oil until they are golden brown, about 2-3 minutes. Remove them from the oil as they're done, and dry on paper towel. Serve immediately with an ombra, or glass of wine, as they do in Venice!
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