Baked Mozzarella Stuffed Arancini
Ingredients
- 3 cups chilled risotto
- 2 eggs, beaten
- 1/2 cup plain flour
- 1 1/2 cups panko breadcrumbs
- 1/4 cup finely grated Parmesan
- 1/2 ball Mozzarella
- Olive oil spray
Preparation
Preheat the oven to 180°C and line a baking tray with baking paper.
Prepare three wide bowls: one for flour, one for egg, and one for breadcrumbs.
Mix the Parmesan into the breadcrumbs.
Take about 1 1/2 tbsp of risotto, flatten it slightly in your palm.
Place a piece of Mozzarella in the middle and form the ball around it, squeezing firmly.
Roll each ball into the flour, then dip into the egg, and finally coat with the breadcrumb mixture.
Place the coated balls on the baking tray, spray with olive oil.
Bake until golden brown and crispy, about 25 minutes.