Baked Mozzarella-Stuffed Arancini

2 tablespoons extra virgin olive oil
2 shallots, minced or 2 tablespoons finely minced onion
2 tablespoons minced fresh oregano
2 tablespoons minced fresh basil
16-20 small fresh mozzarella balls (about 6 ounces)
2-3 cups cold risotto
1 cup all-purpose flour
2 eggs, beaten
1 1/2 cups panko or traditional bread crumbs
olive oil for misting

Preheat the oven to 375º F. Line a baking sheet with parchment. In a medium saute pan, head the olive oil. Add in the onion and cook for 3-5 minutes until softened. Add in the oregano and basil and stir until herbs are wilted. Remove from heat and allow to cool slightly. Add the herb mixture to the mozzarella balls and stir to mix.

Take approximately 2 tablespoons of cold risotto in your palm and flatten slightly. Add one mozzarella ball covered in the herb mix to the center. Cover the cheese with the rice and roll into a ball form. Dip the ball into flour, shaking lightly to remove any clumps, then into the beaten eggs, and finally, roll the ball in the bread crumbs. Place the coated ball onto the baking sheet. Repeat with the remaining risotto until all of the risotto and/or cheese balls are used.

Spray the arancini with olive oil to coat. Bake for 20 minutes or until golden brown. Serve with marinara sauce.

Makes 16-20 arancini.

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