2 cups prepared and cooled risotto ( Reference my Asparagus Lemon Risotto recipe)
1/2- 1 cup Percorino Romano Cheese
Mozzarella 6 ounces cut into 1/2″ to3/4″ cubes
Marinara sauce ( jarred sauce is fine)
Coating and frying of the Arancini:
2 cups all purpose flour
2 eggs, beaten
2 cups breadcrumbs
3/4 cup grated Percorino Romano Cheese
basil leaves, for garnish
2/3 cups vegetable oil
1/3 cup olive oil, plus extra if needed
No nutrition information available
1. Whisk the eggs in a mixing bowl. Spread flour on one plate and the bread crumbs and grated cheese on another, in an even layer on another plate or bowl.
2. Roll the rice ball in the flour, coat evenly. Roll rice ball in the beaten egg, allow excess egg to drip back into the bowl. Finally roll the rice balls in the bread crumb mixture. Place on a clean baking sheet lined with parchment.
3. To serve hot heat over to 175 degrees F. Line another baking sheet with paper towels. Pour oils in a deep skillet. I did not use a thermometer so I test the hotness of the oil by dropping a piece of breadcrumb in the oil. It should sizzle. If nothing happens oil is not hot enough.
4. Carefully slip the rice balls into the oil. Fry, turning as necessary with slotted spoon, until golden brown on all sides. Approximately 3-4 minutes. Remove to paper towel lined baking sheet, keep them hot in the oven. The Arancini can be served hot or room temperature.