Arancini stuffed with cheese

4 SERVINGS

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INGREDIENTS

2 cups leftover cooked rice + 1/2 cup freshly cooked rice (if you want more rice)
1/2 cup grated Parmesan
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried oregano or basil (optional)
100 g mozzarella, cut into small cubes (or another cheese of your choice, e.g., provolone or gouda)

1
If you are using leftover rice, mix it with freshly cooked rice to make the mixture more workable.
2
Add grated Parmesan, salt, pepper, dried herbs, and lemon zest (if using) to the rice mixture. Mix everything thoroughly.
3
Take about one tablespoon of the rice mixture and shape it into a patty. Place a cube of mozzarella in the center and close the patty into a ball. Make sure the cheese is completely covered with rice.
4
Prepare three bowls: one with flour, another with beaten eggs, and the third with breadcrumbs. Coat each ball first in flour, then in beaten eggs, and finally in breadcrumbs. You can repeat this process if you want a thicker and crunchier coating.
5
In a large pan or pot, heat a sufficient amount of oil for frying (the oil should be deep enough for the balls to float).
6
Fry the arancini over medium-high heat until golden brown, about 2-3 minutes on each side. After frying, remove them and let them drain on a paper towel.
7
Serve hot, ideally with marinara sauce or another favorite dip.

Tip

If you want a more pronounced flavor, you can also add some chopped ham, prosciutto, or sun-dried tomatoes to the rice mixture.