These hot fried risotto balls [Editor’s Note: This orb of leftover risotto is oft referred to as telefono in Rome, although elsewhere such orbs tend to be referred to as arancini] are named after the telephone lines of Rome because the melting strings of mozzarella that ooze out when you bite into them resemble wires. Daniela is a great friend of ours who used to make these with her mother and grandmother from leftover risotto cooked the day before. If you have no leftover risotto, this recipe gives a quick way of making some.–Katie Caldesi
LC A Word About Arancini Note
Arancini, or telefono if you will, are the stuff of memories for many an Italian child who spent any time whatsoever in the kitchen with his or her nonna. Each child will have a different recollection of what proper arancini ought to be, however, given that regional and personal preferences vary dramatically. Don’t be shy about varying the mix-ins according to what you happen to have on hand as leftovers. Well, within reason.
Risotto Balls Stuffed with Mozzarella Recipe
- Quick Glance
- 45 M
- 1 H, 10 M
- Makes 10 large or 15 small
- 3 cups cold water
- 1/2 white onion, finely chopped
- 2 sprigs flat-leaf parsley, roughly chopped
- Large pinch salt
- 1 1/2 cups risotto rice (Arborio or Carnaroli)
- 3/4 to 1 cup passata (purée about 1 1/4 cups canned tomatoes and run them through a sieve or food mill and remove the seeds and skins)
- 1 medium egg, lightly beaten
- 1 (4 1/2-ounce) fresh mozzarella ball (buffalo’s or cow’s milk), diced into small cubes
- 1 cup fine bread crumbs
- Sunflower or peanut oil for deep-frying
- 1. Put the water in a large saucepan and add the onion, parsley, and salt. Bring to a boil, then add the rice and cook until tender, about 20 minutes. Drain the rice and put it into a large shallow dish to cool. Add the passata (it can be cold) and stir in the beaten egg, a little at a time. You will probably need all of it—you are looking to achieve the consistency of a risotto, though not too liquidy a mixture.
- 2. Use your hands to form oblong-shaped risotto balls the size of a large egg. (If needed, you can wet your hands to keep the rice from sticking to them.) Make a hole in the center of each ball with your finger and stuff a small cube of mozzarella into it. Close the hole and squeeze the ball tightly between your hands to seal it.
- 3. Dump the bread crumbs in a shallow bowl. Dip and gently roll the risotto balls in the bread crumbs to coat them on all sides. Heat 2 to 3 inches oil in a saucepan or deep-sided skillet to 350°F (176°C). Give the risotto balls one more squeeze before gently lowering them into the hot oil in small batches. Cook the fried risotto balls until golden brown, maybe 4 to 5 minutes. Transfer the arancini to a wire rack or platter and serve immediately.
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Risotto Balls Stuffed with Mozzarella Recipe © 2013 Katie Caldesi. Photo © 2013 Lisa Linder. All rights reserved.
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