Arancini

Recipe by: Roche Bros

Servings

Prep time

20 minutes

Cook time

26 minutes

Calories

359 kcal

Directions

Line rimmed baking pan with aluminum foil; line second rimmed baking pan with paper towel. In medium saucepot, heat rice, butter and 1 1/4 cups water to a boil over high heat; cover and reduce heat to low. Cook rice mixture 20 minutes; remove from heat, cover and let stand 10 minutes. Uncover; cool 10 minutes. Makes about 1 1/2 cups.
In large bowl, whisk egg; gently mix in rice, 1/4 cup breadcrumbs, Parmesan cheese, parsley, salt and pepper. Place remaining 1/4 cup breadcrumbs in wide, shallow dish.
In large skillet, heat oil over medium heat 5 minutes or until temperature reaches 350°. Form about 3 tablespoons rice mixture around 1 cube mozzarella cheese into 1 1/2-inch ball; roll in breadcrumbs and place on aluminum foil-lined pan. Repeat with remaining rice mixture, cheese cubes and breadcrumbs to make 7 more balls.
Add balls to hot oil; cook 6 minutes or until golden brown, turning once. With slotted spoon, transfer to paper towel-lined pan. Makes 8 arancini.