Artichoke and Lemon Arancini

Arancini are delicious little Italian rice balls usually made with leftover risotto. Originally Sicilian, but made all over Italy by everybody who loves them, they are divine. I've make them whenever I have leftover risotto, but sometimes I just make risotto so that I can make Arancini.

Yield: Varies

Author: Mary Palumbo

Artichoke and Lemon Arancini

prep time: cook time: total time:

These can be made using leftover Risotto or any cooked white rice

ingredients:

• *3 cups leftover Risotto, or other cooked white rice
• *1 egg
• *1 can artichoke hearts chopped in small dice
• *zest of 2 large lemons 
• *several leaves of fresh basil, (about 1/4 Cup) chopped
• *fresh mozzarella about 1 cup, cubed
• *salt and pepper to taste ( if using risotto which is well seasoned no extra salt 
•   needed      
• * Dry Breadcrumbs  or Panko breadcrumbs 
• * 3/4 cup all purpose flour, mixed with 8 to 10 oz of sparkling water (slurry)
• *Slurry for dredging ( a slurry is flour and liquid, in this case sparkling water, mixed together to make a loose paste, or very thick liquid. The arancini will be dipped into the slurry then into breadcrumbs before placing into hot oil to fry)
• vegetable oil for frying , heat to 350 F

instructions:

How to cook Artichoke and Lemon Arancini

1. *Combine   Rice, artichoke hearts, zest , egg, basil & salt & pepper to taste 
2.  mix well to combine
3. *using a spoon or ice cream scoop, make a rice ball, about 2" in diameter
4. take one piece of mozzarella, place into center of ball, press together well so that mozzarella is in the center of the rice ball, repeat with all of the rice mixture, set aside
5. *dip each rice ball into slurry , then into breadcrumbs  to coat
6. *Heat oil in deep pot to 350 F 
7. *using a slotted spoon , gently place a few arancini into the hot oil being careful not   
8.   to  splash oil( do not fry to many at one time as the oil can bubble up)
9.  *Fry for a few minutes until golden.
10.  *Remove arancini  from oil using a spider or slotted spoon to a plate lined with 
11.    paper  towels
12.  * sprinkle immediately with salt.
13.   *serve hot, warm or room temperature  (hot is best)

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