- 30 g jarred sun-dried tomatoes
- 25 g basil
- 250 g risotto rice (cooked)
Finely chop dried tomatoes and basil. Add cooked risotto, dried tomatoes, and basil to a bowl and stir to combine. Season with salt and pepper to taste.
Divide mozzarella cheese into smaller pieces. With damp hands, form some of the risotto mixture around each piece of mozzarella and roll into equal-sized balls. If you want to make the breading easier, refrigerate the arancini for approx. 30 min.
- 150 g flour
- 150 g breadcrumbs
- 1 egg
Prepare three shallow bowls for breading and add flour to the first one, breadcrumbs to the second, and lightly beat egg in the third. Dredge each arancini in flour, then dip in beaten egg, and finally coat with breadcrumbs.
- vegetable oil (for deep frying)
- lemon (for serving)
- yogurt (for serving)
- pot (small)
- food thermometer
- slotted spoon
- paper towels
Heat vegetable oil in a small pot until it’s approx. 180°C/350°F. Add arancini in batches and deep-fry them for approx. 6 – 7 min., or until they are crispy and golden brown. Transfer to paper towels to drain and serve warm arancini with lemon wedges and yogurt for dipping. Enjoy!