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Take 2 large tbsps of the risotto in the centre of your hand (wet your hands in cold water so the rice doesn’t stick to your hands) and roll starting to make a round shape. Place some mozzarella chunks in the centre and roll the rice into a ball. Dip into the beaten egg whites and dust with breadcrumbs. Put on a tray and place in the fridge for approx. 1 hour.
While rice balls are cooling prepare the Arrabbiata sauce by putting 3 tbsps of olive oil in a pan with the finely chopped garlic and sliced chilli. Add chopped tomatoes and allow to cook for approx. 5-6 minutes. Add salt to taste. Once cooked before serving drizzle with extra virgin olive oil.
Prepare a saucepan of frying oil ensuring that the oil is deep enough to cover the rice balls completely.
Heat the oil until very hot and before frying the palle di riso, coat again in breadcrumbs. Fry for approx. 2 minutes until golden, then place on a kitchen roll-covered plate allowing the excess oil to be absorbed.
Serve immediately with 2-3 tbsps of the arrabbiata sauce.
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