Lemon Herb Arancini Recipe

Instructions for Making Lemon Herb Arancini

1. 1

   Prepare the Risotto

   If you haven't already made the lemon herb risotto, prepare it according to your favorite recipe. Allow it to cool completely, preferably in the refrigerator for a couple of hours.

2. 2

   Form the Arancini

   Once the risotto is cool, take about 2 tablespoons of risotto in your hand, flatten it slightly, and place a cube of smoked gouda in the center. Mold the risotto around the cheese to form a ball. Repeat this process until all the risotto is used.

3. 3

   Set Up Breading Station

   Prepare a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Season the flour and breadcrumbs with salt and black pepper.

4. 4

   Bread the Arancini

   Roll each risotto ball in the flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs. Make sure they are well coated.

5. 5

   Fry the Arancini

   In a deep pot, heat vegetable oil to 350°F (175°C). Carefully add the arancini in batches, frying them until golden brown and crispy, about 3-4 minutes. Remove them with a slotted spoon and drain on paper towels.

6. 6

   Serve

   Serve the arancini hot with arrabiata sauce for dipping and garnish with fresh basil leaves.