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1
Begin by adding the basil, eggs, and parmesan cheese to the risotto.
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2
Mix, and mix well.
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3
Yes, you will get a bit dirty, but that is the fun of cooking some times.
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4
Preheat your oil on medium heat in a heavy fry pot.
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5
You want the temperature to be about 350 degrees when frying.
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6
Add your breadcrumbs to a small casserole dish.
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7
Next, run your hands under water, then begin rolling meatball-sized shapes of the mixture.
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8
Keep in mind that you can make these as small or as big as you want, just be mindful of the oil quantity when doing so.
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9
If you are stuffing the arancini, take your thumb and gently make an imprint in the middle.
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10
Stuff with your cheeses, ground meat, or vegetables, then form back into the meatball shape.
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11
Roll the ball into the breadcrumb mixture, making sure it is evenly coated.
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12
Repeat with the rest of the mixture.
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13
Carefully drop the coated rice ball into the oil and fry, turning occasionally, roughly 4-6 minutes or until they are a golden brown.
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14
Remove and let them drain on paper towels before serving.
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15
To plate, add them to a plate and eat them as is, or serve with a side of great marinara sauce.
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16
However you serve them, trust me, you will get that same level of excitement that my mom did years ago, but now you can make them right in your very own kitchen.
