Arancini – Fried Risotto

What is it about the cool weather that makes you crave all the comfort foods? With the temperature dropping we have been eating a lot of risotto. Usually we have so much left over and I don’t know what to do with it. So I was thinking why not fry it?

I used our favorite classic parmesan risotto and made a light crispy crust. Serve with your favorite marinara and extra cheese!

Best part is stuffing them with fresh mozzarella. You end up with a yummy bite reminiscent of mozzarella sticks.

Even picky eaters with love these!

Ingredients

2 cups of risotto chilled

1 ball of fresh mozzarella

1 cup of all purpose flour

1 cup of panko or bread crumbs

1 tsp garlic powder

1 tsp Italian seasoning

3 eggs beaten

2 cups of marinara sauce

Canola oil for frying

Fresh Parmesan and parsley for topping

Directions-

Roll risotto into even sized balls

Cut mozzarella into bite size pieces and place inside each risotto ball

Just make sure the cheese is covered

Heat oil to 350 degrees

Season flour with garlic and Italian seasoning

Roll each ball into the flour, dip into eggs and cover with panko

Fry until golden

They will start to float when they are heated through

Season with salt and pepper

Serve with marinara Parmesan and parsley

Enjoy!!!

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