#risottoballs

Crispy Arancini

Golden rice balls with melted mozzarella centers that stay creamy while the outside turns crispy and crunchy. Making a batch takes minimal time, and they disappear from the plate within minutes.

These Asian-inspired risotto balls are crispy on the outside and creamy on the inside, filled with the flavors of coconut milk and mango chili sauce. They make for a delicious appetizer or snack, perfect for any occasion.

Ingredients: 1 cup Arborio rice. 2 cups vegetable broth. 1/2 cup coconut milk. 1/2 cup diced mango. 2 tablespoons chili sauce. 1/4 cup breadcrumbs. 1/4 cup cornstarch. Oil for frying. Salt and pepper to taste. Sesame seeds and chopped green onions for garnish.

Instructions: In a saucepan, bring vegetable broth to a simmer. Add Arborio rice and cook, stirring occasionally, until the rice absorbs most of the broth. Stir in coconut milk and continue cooking until the rice is creamy and tender. Remove from heat and let it cool slightly. In a separate bowl, mix diced mango and chili sauce to make the sticky sauce. Once the rice mixture is cool enough to handle, form it into small balls. Coat each ball in cornstarch, then dip in breadcrumbs to coat evenly. Heat oil in a deep frying pan over medium heat. Fry the rice balls until they are golden brown and crispy on the outside. Remove from oil and drain on paper towels. Serve the risotto balls hot, drizzled with the sticky mango chili sauce. Garnish with sesame seeds and chopped green onions before serving.