Meryl Natow’s Mealworm Arancini is a creative, protein-packed twist on the classic Italian rice balls. Creamy risotto is mixed with roasted mealworms, rolled into bite-sized balls, coated in breadcrumbs, and fried until golden and crispy. This dish offers a delightful contrast of creamy interior and crunchy exterior, making it perfect for adventurous eaters and fans of sustainable edible insect cuisine.
1 cup cooked risotto rice (cooled)
½ cup breadcrumbs
¼ cup roasted mealworms (cleaned and toasted)
1 tablespoon olive oil (for frying)
½ cup mozzarella or parmesan cheese (cubed or grated)
Salt and black pepper to taste
1 egg (beaten)
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