Imagine biting into a crispy, golden sphere that erupts with molten mozzarella and a symphony of Mediterranean flavors. These aren't just ordinary rice balls – they're a culinary adventure that transforms humble risotto into a gourmet masterpiece. Our Roasted Tomato Arancini with Smoked Mussels will transport your taste buds straight to the sun-drenched streets of Sicily, offering a perfect blend of crispy exterior and creamy, flavor-packed interior that will make your dinner guests swoon with delight.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 cups cooked risotto
- 1 cup roasted tomatoes, chopped
- 100g smoked mussels, chopped
- 1 cup mozzarella cheese, cubed
- 1 cup breadcrumbs
- 2 eggs, beaten
- Oil for frying
- Salt and pepper to taste
Instructions
- Prepare the risotto base by ensuring it's cooled completely and has a thick, sticky consistency. Spread the cooked risotto on a baking sheet and refrigerate for at least 1 hour to firm up.
- In a mixing bowl, combine the cooled risotto with chopped roasted tomatoes, finely chopped smoked mussels, and season with salt and pepper. Mix thoroughly to distribute ingredients evenly.
- Cut mozzarella cheese into small, half-inch cubes. These will be the molten center of each arancini.
- Using damp hands, take approximately 2-3 tablespoons of the risotto mixture and flatten it in your palm. Place a cube of mozzarella in the center and carefully fold the risotto around it, forming a compact ball.
- Set up a breading station with beaten eggs in one bowl and breadcrumbs in another. Roll each arancini ball first in the beaten egg, then coat completely in breadcrumbs, ensuring an even, crisp exterior.
- Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Carefully lower the breaded arancini into the hot oil, frying in batches to avoid overcrowding.
- Fry each arancini for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove with a slotted spoon and drain on paper towels.
- Let the arancini rest for 2-3 minutes to allow the cheese to settle and cool slightly. Serve warm, optionally garnished with fresh herbs or a light marinara sauce.
Tips
- Risotto Temperature is Key: Always use completely cooled risotto. Refrigerating for at least an hour helps the rice bind together and makes shaping much easier.
- Wet Hands Technique: Keep your hands slightly damp when forming arancini to prevent the rice from sticking and help create smooth, uniform balls.
- Oil Temperature Matters: Maintain a consistent 350°F (175°C) for even cooking. Use a kitchen thermometer to ensure perfect golden-brown results.
- Don't Overcrowd: Fry in small batches to maintain oil temperature and ensure each arancini gets crispy and evenly cooked.
- Cheese Placement: Position the mozzarella cube in the center of each ball to guarantee a luxurious, melting core.
- Drain Properly: Let arancini rest on paper towels to remove excess oil and maintain their crispy texture.Pro Tip: These can be prepared ahead of time and reheated in an oven at 375°F for 10-12 minutes for a quick and impressive appetizer!
Nutrition Facts
Calories: kcal
Carbohydrates: 35g
Protein: 15g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 110mg
