Descirption:

INSTRUCTIONS: 2 cups cooked risotto (cold or chilled) 1/2 cup grated Parmesan cheese 1/2 cup mozzarella cheese, cubed 1/4 cup all-purpose flour 2 large eggs, beaten 1 cup breadcrumbs Vegetable oil (for frying) Marinara sauce (for dipping) METHOD: In a bowl, mix the cold risotto with grated Parmesan cheese. Take a small handful of the risotto mixture and flatten it in your hand. Place a mozzarella cube in the center and mold the risotto around it, forming a ball. Repeat for the remaining mixture. Roll each arancini ball in flour, shaking off any excess. Dip the arancini into beaten eggs, coating them evenly. Roll the coated arancini in breadcrumbs, making sure they are fully covered. Heat vegetable oil in a deep pan to about 350°F (175°C). Fry the arancini in batches until they turn golden brown and crispy. It should take about 3-4 minutes per batch. Use a slotted spoon to remove the fried arancini and place them on a paper towel to drain any excess oil. Serve the arancini hot with marinara sauce for dipping.