Ecomely

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Arancini: photo of the dish
Illustrative photo: No machine-readable author provided. Gmelfi assumed (based on copyright claims). — Public domain, Wikimedia Commons
Appetizers & nibbles

Arancini

Crispy breaded risotto balls with a melty mozzarella center.

  • 1 h 10
  • 6 servings
  • Medium
  • Moderate
  • Italian

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Ingredients

Ingredients

Spices & seasoning

Nutrition facts

455 kcal per serving

Protein
15.6 g
Carbohydrates
56.7 g
of which sugars
1.5 g
Fat
17.9 g
of which saturated fat
6.4 g
Fiber
1.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cook the rice like a risotto with the broth and saffron, stir in the Parmesan, and let cool completely.
  2. Shape into balls, tucking a cube of mozzarella into the center of each.
  3. Roll them in the flour, then the beaten egg, then the breadcrumbs.
  4. Fry for 4 minutes at 340°F (170°C), or bake for 20 minutes at 400°F (200°C), drizzled with oil.

Variations and tips

Zero waste. Leftover risotto from the day before makes the best arancini.

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Original Ecomely recipe.