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  • Ingredients
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This delectable Sicilian dish is made of risotto, mushrooms, peas & parmesan. Quick to prepare & soothing to eyes, Arancini di Riso adds a distinct Italian flavor to your evenings.

  • Vegetable oil, for deep-frying 
  • 2 large eggs, beaten to blend 
  • 2 cups Risotto with Mushrooms and Peas, recipe follows, cooled 
  • 1/2 cup grated Parmesan 
  • 1 1/2 cups dried Italian-style bread crumbs 
  • 2 ounces mozzarella, cut into 1/2-inch cubes 
  • Salt
  • Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 180 degrees C.
  • 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.
  • Working in batches, add the rice balls to the hot oil 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.

 

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