Arancini ( Rice Balls)

By robtree

Ingredients

• 3 cups of leftover risotto
• 1/4 pound fresh mozzarella cubed
• 2 cups extra virgin olive oil
• 1 egg beaten
• 1 cup bread crumbs

Preparation

Step 1

Grab a handful of leftover risotto and shape into a 2 1/2 inch diameter ball. Press a hole in the middle with your thumb and place a few cubes of mozzarella cheese inside. Reshape the rice ball until the cheese is fully enclosed in the rice.

In a deep saucepan, heat the oil

Roll each rice ball into the beaten egg and then coat evenly with bread crumbs

Gently place in the hot oil, fry until golden

Place on paper towel to absorb any excess oil
Transfer to plate and serve