Arancini with Scamorza cheese and white zucchini risotto

arancini-risottoThis recipe is extremely useful! A recipe ideal to recycle leftovers like risotto or rice. Here are my fried rice balls known in Italy as Arancini with Scamorza cheese: Delicious and crispy.

You may use all kinds of leftover risotto: vegetable, saffron, with a sauce etc.
This time I had some leftover white zucchini risotto (you can find the recipe here: http://www.chefonhighheels.com/en/recipe-items/white-zucchini-risotto/)
Stir the rice with a beaten egg and add some breadcrumbs if the mixture is too wet. In one hand make a nice compact rice ball and in the center put a little piece of Scamorza cheese. Dip the rice balls in the beaten egg with a pinch of salt and pepper and then in the breadcrumbs. Heat some oil in a pan and as soon as it is boiled fry the Arancini until perfectly golden. Then allow them to rest on some kitchen paper to dry any excess oil from them and serve hot.

Comments are closed.