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Export 18 ingredients for grocery delivery
Step 1
In a large bowl, combine the cooked risotto, ¾ cup parmesan cheese, salt, garlic powder, Italian seasoning, and red pepper flakes.
Step 2
Roll the risotto into 1” balls, making sure to pack them together well so they don’t fall apart.
Step 3
Prepare your breading station by placing the flour, eggs, and breadcrumbs each in their own medium-sized bowl. Whisk the eggs until they are smooth and uniform.
Step 4
Dip each risotto ball (one at a time) into the flour, followed by the egg, and then the breadcrumbs. Repeat with the remaining arancini.
Step 5
Fill a heavy-bottomed pot or Dutch oven with at least 2” of vegetable oil and heat it over medium until it reaches 365ºF.
Step 6
Carefully lower 3-4 risotto balls into the oil and cook them for 1-2 minutes, or until they are golden brown.
Step 7
Remove the arancini to a paper towel and repeat until all of the arancini have been fried.
Step 8
Serve immediately, garnished with the remaining grated parmesan and fresh parsley.
Step 9
In a large bowl, whisk together all of the ingredients. Store in an airtight container in the fridge until ready to serve.
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