Arancini

1. 1

   Remove chilled cooked risotto from refrigerator. Form 2 inch balls of risotto using your hands and set the balls aside.

2. 2

   In a small bowl, whisk eggs together, and set aside.

3. 3

   In another small bowl, combine panko bread crumbs with salt and pepper to taste. Place this bowl next to the egg bowl, setting up an assembly line.

4. 4

   Prepare a medium-sized saute pan with 4 tablespoons of olive oil and 1 tablespoon of butter. Turn on heat to medium high.

5. 5

   Now, it's time to run the balls through the assembly line! First, coat in egg, then coat in panko, then transfer to the hot pan.

6. 6

   Sautee arancini until golden brown. Serve hot, on a bed of tomato sauce, and topped with Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.