Not So Humble Arancini

By AzWench

Ingredients

• 2 cups cold, leftover risotto
• 1 large egg, beaten
• 1 cup bread crumbs
• mozzarella
• vegetable oil for frying

Details

Servings 1

Preparation

Step 1

Heat your oven to 300°F

Cut the mozzarella into a dozen 1cm cubes.

Grab a golf ball sized hunk of the cold risotto and press the cube into the center and mush the risotto around it. Roll it into a ball and set aside. Repeat until you've formed all the risotto balls.

Then take the balls and coat them in the egg and then the bread crumbs, shaking off any excess.

Heat several inches of oil over medium heat (350°F) and fry the risotto balls in batches, drain briefly on paper towels and then transfer to the oven to hold.

Serve warm.