Arancini Di Riso

Name: Arancini Di Riso
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: Vegetable oil (for deep-frying); 2 large eggs (beaten to blend); 2 cups Risotto with Mushrooms and Peas; 1/2 cup grated Parmesan; 1 1/2 cups dried Italian-style bread crumbs; 2 ounces mozzarella (cut into 1/2-inch cubes); Salt

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 20

Cost: $1.15 /serving

Author : Giada De Laurentiis

Ingredients

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Vegetable oil (for deep-frying)2 large eggs (beaten to blend)2 cups Risotto with Mushrooms and Peas1/2 cup grated Parmesan1 1/2 cups dried Italian-style bread crumbs2 ounces mozzarella (cut into 1/2-inch cubes)Salt

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Instructions

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Step 1

Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F.

Step 2

Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.

Step 3

Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.