Arancini Di Riso

1. 1

   In a large bowl, stir the risotto, 1/2 cup of the bread crumbs, the Parmesan cheese, and the eggs to combine.

2. 2

   In a medium bowl, place the remaining cup of bread crumbs.

3. 3

   Using about 2 tablespoons of the risotto mixture for each cube of mozzarella cheese, form the risotto mixture around the cheese cubes to enclose completely and form into 1 3/4-inch-diameter balls.

4. 4

   Roll the balls in the remaining bread crumbs to coat.

5. 5

   In a large, heavy saucepan, add enough oil to reach a depth of 3 inches and heat over a medium flame to 350 degrees F. Working in batches, add the rice balls and cook until brown and heated through, about 4 minutes.

6. 6

   Using a slotted spoon, transfer the rice balls to paper towels to drain.

7. 7

   Let rest for 2 minutes.

8. 8

   Serve hot.

No additional tips available.