Cheese-Stuffed Arancini | Crispy Italian Snack

Place the already cooked and cooled risotto rice in a large bowl. Add grated Parmesan, salt, pepper, dried oregano, and a little lemon zest if desired. Mix everything thoroughly until a moldable mass is formed.

Cut the mozzarella into cubes of about 1 cm. Take about a tablespoon-sized amount of the rice mixture into the palm of your hand and flatten it. Place a mozzarella cube in the center and enclose it with the rice to form a firm ball. Make sure the cheese is completely covered.

Prepare three deep plates: one with flour, one with the beaten eggs, and one with breadcrumbs. Roll the rice balls one after another first in flour, then dip them in the egg, and finally roll them completely in breadcrumbs. For an extra crispy crust, the process with egg and breadcrumbs can be repeated.