Golden Risotto Arancini with Marinara
Leftover risotto gets rolled around melted mozzarella, breaded and fried until deeply golden, then served with warm marinara for dipping.
Arancini started as a way Sicilian cooks used up risotto from the night before, pressing it around a cube of cheese and frying it until the outside turns deeply golden. Chilling the risotto first is the real secret, since cold rice holds its shape far better than warm rice when you are forming the balls. A bowl of warm marinara on the side ties the whole plate together.
Prep
30 min
Cook
20 min
Total
50 min
Serves
6
Level
Hard
Calories
260 / serving
Ingredients
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