Bocconcini Arancini

1. 1

   Mix the leftover risotto with the eggs, 1/2 cup panko, parmesan cheese and basil. Mix well.

2. 2

   Begin heating your oil in a fryer or saute pan (if you use a saute pan, oil should be deep enough to submerge the balls).

3. 3

   Scoop about 2 tablespoons of the risotto mixture. Flatten it in your hand a bit and put a cube of the cheese in the center. Wrap the risotto around the cheese.

4. 4

   Place the remaining panko in a bowl. Roll the risotto balls in panko. Place them on a plate and continue until you are out of risotto.

5. 5

   Fry about 5-6 risotto balls at a time, depending on how big your fryer is. Fry for about 5 minutes until golden brown. Remove the arancini to a paper towel lined plate while you continue frying the rest.

6. 6

   Serve with marinara for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.