Arancini with mozzarella
4 servings
40 minutes
Arancini with mozzarella is a gastronomic treasure of Sicily, where traditional rice balls gain special tenderness thanks to the stretchy mozzarella. Their history dates back to ancient times when Italian housewives used leftover risotto, frying it until golden brown. Crispy on the outside and soft on the inside, they have a rich creamy flavor with a slight cheesy stretch. The addition of green onions adds a zesty freshness. These aromatic balls pair perfectly with tomato sauce or a glass of white wine, turning every meal into a little Italian celebration. Served hot, they delight with their contrasting textures and rich flavors.
1
Dry the mozzarella and cut it into small pieces. Chop the onion and mix it with the mozzarella. Divide the rice mixture into portions, each the size of a small egg. Flatten each ball into a patty, place a piece of mozzarella and onion in the center of each patty, and shape it into a ball.
- Mozzarella cheese: 1 piece
- Spring onion: 20 g
2
Pour flour, breadcrumbs, and 1 slightly beaten egg into separate bowls.
- Wheat flour: 75 g
- Breadcrumbs: 75 g
- Chicken egg: 3 pieces
3
In a large skillet, heat vegetable oil. Roll the prepared rice balls in flour, then dip in egg and coat with breadcrumbs. Fry in well-heated oil until golden brown. Place on paper towels to drain excess oil. Serve hot.
- Vegetable oil: 100 ml
- Wheat flour: 75 g
- Chicken egg: 3 pieces
- Breadcrumbs: 75 g
4
Boil the rice until half-cooked. Grate Russian cheese on a coarse grater, transfer to a bowl, and add the cooled cooked rice. Also add butter, salt, and 2 eggs. Mix well.
- Arborio rice: 250 g
- Rossiysky cheese: 50 g
- Butter: 50 g
- Salt: to taste
- Chicken egg: 3 pieces
