of cooked and chilled risotto
see recipe link earlier in the post
of grated Parmesan
Italian Seasoned Bread Crumbs
Extra Virgin Olive Oil to shallow fry
about 1/2 cup
To Dip: Marinara
In a medium sized bowl, add chilled risotto, eggs, Parmesan and 1/2 cup bread crumbs. Stir to incorporate.
Preheat cast iron skillet or pan with 1/2 inch Extra Virgin Olive Oil over medium heat.
Pour the rest of the bread crumbs on a plate.
Using a teaspoon, scoop the risotto mixture into round balls. Roll to make a circle, then push a small square of mozzarella in the center. Roll to cover cheese.
Transfer the arancini to the bread crumb plate and roll to cover. Place in hot pan, frying on both sides until golden brown.
Place on a paper towel lined plate after cooking and sprinkle with salt.
Serve with warmed marinara.
If you are prepping ahead of time, make follow all of the steps before shallow frying, including rolling in the bread crumbs. Store on a plate in the refrigerator until ready to fry--up to 3 days.