Ricotta stuffed arancini recipe is a delicious take on this Sicilian classic.
MAKES 20 Arancini
- 2 cups leftover risotto rice
- 2 tablespoons fresh flat leaf parsley, chopped fine
- ½ cup ricotta cheese
- 2 tablespoons freshly grated Pecorino Romano cheese or Parmigiano Reggiano
- All-purpose flour, for dressing
- 2 eggs, beaten
- 1 cup fine, dry breadcrumbs
In a medium sized bowl mix leftover risotto rice with fresh parsley.
In a separate small bowl, combine ricotta and pecorino cheeses and set aside.
Put 2 tablespoons of the rice mixture in your moistened palm and make a small indentation in the center of the mound and fill it with about 1 teaspoon of the ricotta mixture.
Fold the rice around the filling to enclose it and pat the rice into an oval.
Repeat with the remaining rice and ricotta.
In a medium saucepan, heat 2 inches of olive oil to 300°.
Set a rack over a large baking sheet.
Put the flour, eggs and bread crumbs in 3 shallow bowls.
Dredge the rice balls in the flour, shaking off any excess, next dip in egg and then coat with the bread crumbs.
Deep-fry 5 ovals at a time until golden brown, about 2 minutes.
With a slotted spoon, transfer the rice balls onto paper towels to drain while you fry the rest.
Serve hot or warm.