Arancini

Ingredients:

• 2 cups leftover risotto
• 1/4 cup grated parmesan cheese
• 1/4 cup bread crumbs
• 1 egg, beaten
• 4 oz mozzarella cheese, cut into small cubes
• 1 cup all-purpose flour
• Salt and pepper to taste
• Vegetable oil for frying
• Marinara sauce for serving

Instructions:

1. In a mixing bowl, combine the leftover risotto with parmesan cheese, bread crumbs, and beaten egg. Season with salt and pepper to taste.
2. Using your hands, roll the risotto mixture into small balls, about 1-2 inches in diameter.
3. Insert a cube of mozzarella cheese into the center of each risotto ball, making sure to cover the cheese completely with the rice mixture.
4. Heat vegetable oil in a pot or deep fryer to 375 degrees Fahrenheit.
5. Coat each risotto ball in flour, shaking off any excess, before carefully placing it in the hot oil.
6. Fry the risotto balls for about 3-4 minutes, or until they are golden brown and crispy on the outside.
7. Using a slotted spoon, transfer the arancini to a paper towel-lined plate to drain excess oil.
8. Serve hot with marinara sauce for dipping.