2 cups leftover risotto (cool or room temperature, not cold)
1 cup whole wheat flour
12 small fresh mozzarella balls (boccacini) or 12 small cubes of mozzarella
2 eggs, well beaten
1 cup plain panko crumbs
2 cups olive oil
With floured hands, use about 1/4 cup risotto to form each ball around the cheese center.
Dredge in flour and set aside. May be made ahead and refrigerated until ready to fry.
To prepare to fry, lightly dredge each ball in flour again. Dip in egg, allowing excess to
drip off. Roll in panko crumbs to coat completely. Set aside until all arrancini are coated.
Heat oil in a deep, narrow pot. Test with a crumb of panko—it should bubble furiously.
Add arrancini 3 or 4 at a time and fry for 2-3 minutes. As they cook, turn them to make
sure they cook on all sides.
Remove with slotted spoon and drain on brown paper bags. Place in
a 250 degree oven to keep warm.
Repeat until all arrancini are fried.
Serve immediately. Cover and refrigerate leftovers. Reheat in oven or toaster oven.
SERVING SUGGESTION: Make a puddle of your favorite spicy tomato sauce.
Place arrancini on
top and add a few large shavings or shreds of parmesan.