Arancini di Riso

Name: Arancini di Riso
Ingredients: 2 cups Cooked risotto; 1 cup Grana Padano cheese; 1/2 cup Ground beef; 1/2 cup Tomato sauce; 1 cup Breadcrumbs; 1 Egg; to taste Salt; to taste Freshly ground black pepper; for frying Olive oil

A recipe from the Bmarchai Recipes collection.

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Nutrition (per serving)

950Calories

95 gProtein

70 gCarbs

45 gFat

10 gSugar

1200 mgSalt

Ingredients

2 cups Cooked risotto
1 cup Grana Padano cheese
1/2 cup Ground beef
1/2 cup Tomato sauce
1 cup Breadcrumbs
1 Egg
to taste Salt
to taste Freshly ground black pepper
for frying Olive oil

Method

In a large mixing bowl, combine the cooked risotto, Grana Padano cheese, ground beef, tomato sauce, and egg, and mix well.
Using your hands, shape the mixture into small balls, about 1 1/2 inches in diameter.
Roll each ball in the breadcrumbs to coat, pressing the crumbs gently onto the rice ball to help them stick.
Heat about 2-3 inches of olive oil in a deep frying pan over medium-high heat until it reaches 350°F (180°C).
Carefully place a few of the rice balls into the hot oil and fry until golden brown, about 3-4 minutes on each side.
Using a slotted spoon, remove the fried rice balls from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serve the arancini hot and enjoy.
For an extra crispy coating, you can chill the breaded rice balls in the refrigerator for 30 minutes before frying.