Simple Arancini, Gluten Free, Egg Free

1. 1

   roll the rissotto into walnut sized balls and coat well in the breadcrumbs rolling the breadcrumbs well into the outside.

2. 2

   Heat the oil and deep fry until dark golden brown.

3. 3

   For traditional Arancini cut mozzarella into small cubes and roll the ball with a cube inside.

No additional tips available.