Arancini are crispy, golden balls of cooked rice with a savory filling and coated with breadcrumbs, originating from the Italian cuisine. They are deep-fried to perfection and served as a decadent snack or appetizer.
Cook risotto and allow it to cool completely.
Mix in Parmesan cheese until well combined.
Form the cold risotto into balls, about the size of a golf ball.
Press a piece of mozzarella into the center of each rice ball, and then reseal the rice around it.
Dip each rice ball in beaten egg, then roll in breadcrumbs to coat thoroughly.
Heat oil in a deep fryer or large, heavy saucepan to 375°F (190°C).
Fry the arancini in batches until golden brown and heated through, about 4-5 minutes.
Drain on paper towels and serve hot with marinara sauce.
