Panko Crumbed Mozzarella Filled Arancini

Sleeping in is a real luxury these days and since my body clock wakes me up at the same time everyday (5.30 am that is) it is non existence. However I am happy to have gained the few extra hours during the weekends that would have otherwise gone to waste, more importantly being able to compose new posts in bed with my breakfast means regular posting can now resume

Nothing ground breaking but these cheese filled arancini will bring joys to many at your next picnic or cocktail party, watch the surprise on your unsuspecting friends' faces when they bite into the otherwise ordinary looking arancini. If you have already tried making arancini before, it is a matter of stuffing a piece of cheese in the rice balls.... simple as that :)

Apart from being extremely easy to make, it is delicious and a great way to use up the leftover risotto and cheese in our fridge. For other equally quirky cheese filled snacks, remember to check out my   arancini with Meredith Dairy goat cheese filling and mozzarella filled meatballs.

I might fit in another post tomorrow, if not I will see you on Monday for another delicious Malaysian treat that I have planned to cook on Sunday.

makes about 15

you'll need;

about 1.5 cups of leftover risotto of any kind 

1 egg, lightly beaten

some mozzarella cheese, cubed

ponko breadcrumbs

oil for frying

Add the beaten egg to the leftover risotto, you may also add some lemon zest or chopped parsley to add  freshness to arancini, mix well and form into rice balls the size of ping pong ball.

Coat with panko breadcrumbs.

Fried in batches until golden and crisp.

Drain well and serve immediately with a cold beer or two.

The mozzarella cheese oozes out after a bite. It is a snack worth making from scratch if you don't already have some leftover risotto in the fridge.