Step-by-step instruction on how to make Italian fried risotto balls. This Arancini recipe is perfect for any type of leftover risotto. They are super easy and quick to prepare. Just mix the filling, form your rice balls, bread and fry them. Done! The total prep time for this recipe is only about 30 minutes.

In this recipe I decided to fill my arancini with sauteed Shitakke mushrooms, fresh mozzarella and herbed Boursin cheese. A simpler filling (but still delicious) could be just a piece of fresh mozzarella. Really, the world is your oyster when trying to decide what to stuff in your arancini. Get creative and have fun!

If you didn't know, Arancini translates to "little oranges" which is indicative of rice ball's, size, shape and color after being breaded and fried!

ARANCINI STUFFED WITH SHIITAKE MUSHROOMS AND CHEESE
(makes about 5 to 6 arancini)

Sliced Shiitake Mushrooms - 4.5 oz.
Fresh Mozzarella - 2.5 oz.
Boursin Cheese - 3.0 oz.
Lemon Zest - from one lemon
Salt and Pepper - to taste
Cooked Risotto - 2.5 oz. per arancino

All Purpose Flour - as needed
Eggs - 3 each
Panko Breadcrumbs - as needed

Oil for Frying (I use peanut oil, but any neutral-flavored oil with a high smoke point will do)

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