Cheesy Italian Arancini Rice Balls
These classic Italian arancini are made bite-sized for perfect finger food. The recipe yields 25 mini rice balls, each about the size of a golf ball. They feature a creamy risotto base mixed with cheddar and mozzarella, coated in panko breadcrumbs and fried until golden. You can prepare them in advance, as they keep well in the fridge for up to 3 days. Simply reheat at 180C for 10 minutes when ready to serve.
- Time: 90 min
- Servings: 25
Source: Love2Feed
Ingredients
- butter
- garlic cloves
- small onion )
- risotto rice )
- white wine )
- chicken broth/stock
- milk
- egg
- grated cheddar cheese
- grated mozzarella cheese
- finely chopped fresh parsley )
- salt
- Pepper
- plain flour
- Black pepper
- eggs
- panko breadcrumbs
- Cooking oil )