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Arancini di Riso


  • vegetable oil for deep frying

  • 2 large Eggs beaten to blend

  • 2 cups *Mushroom Risotto Rice

  • 0.5 cup grated Parmesan

  • 1.5 cups dried Italian style breadcrumbs

  • 2 oz Mozzarella cut into 1/2 inch cubes

  • Salt


  • 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.

  • 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.

  • 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.


*For the Mushroom Risotto Rice recipe, CLICK HERE

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