• Two cups of risotto cooked according to package directions; let it cool for at least two hours
  • 2 oz. smoked mozzarella 1/4" cubes
  • 3 eggs beaten
  • 1 cup flour
  • 2 cups bread crumbs
  • 2 cups vegetable or corn oil


  1. Take enough risotto to roll into the size of a golf ball. Flatten in your hand and place a piece of cheese in the middle. Form into ball form around cheese. 
  2. Coat ball in flour, then in the beaten egg, and finally in the bread crumbs. 
  3. Gently lower balls into oil heated to 325-350 degrees. Make sure there's enough oil to just cover arancini. Cook in oil for 1-2 minutes until the outside is golden brown and the cheese is metled inside.