These crispy arancini balls are the perfect way to transform leftover rice or risotto into a delicious bite, stuffed with melty mozzarella and tender chicken for an irresistible snack or appetizer.

Ingredients

• 2 cups leftover risotto (cooled)

• 1 cup leftover cooked chicken (shredded or diced)

• 1 cup mozzarella cheese (cubed or shredded)

• ½ cup grated Parmesan cheese (optional for extra flavor)

• 2 eggs

• 1 cup all-purpose flour

• 1 ½ cups breadcrumbs

• ½ teaspoon garlic powder

• ½ teaspoon Italian seasoning

• Salt and pepper (to taste)

• Oil (enough to cover the bottom of the electric skillet)

Directions

1. In a large bowl, combine the risotto, shredded chicken, and Parmesan cheese. Season with garlic powder, Italian seasoning, salt, and pepper. Mix until evenly combined.

2. Scoop a spoonful of the mixture and flatten it slightly in your hand. Place a piece of mozzarella in the center and roll it into a ball, making sure the cheese is fully enclosed. Repeat until all the mixture is used.

3. In one bowl, place the flour. In the second bowl, beat the eggs.

4. In the third bowl, place the breadcrumbs.

5. Roll each ball in flour, dip into the beaten eggs, and coat with breadcrumbs. For a crispier coating, you can repeat the egg and breadcrumb step

6. Turn on your electric skillet to medium heat and add enough oil to cover the bottom (about 1/4 to 1/2 inch deep). Allow the oil to heat until shimmering.

7. Place the arancini in the skillet, leaving space between them. Cook for 3-4 minutes on each side, turning carefully to ensure even browning. Adjust the heat as needed to avoid burning.

8. Transfer the cooked arancini to a plate lined with paper towels to absorb any excess oil. finish them in a 350°F oven for 5-10 minutes to ensure the mozzarella is fully melted and the arancini are heated through.