Aranchini (Rice Balls)
- 2 cups Risotto or Sushi rice. (your choice)
- 3 Eggs
- 8 Small cubs Mozarella
- 1/2 cup Grated Parmesan
- 1 cup Italian breadcrumbs
- Oil for frying
- What you do:rnPlace a large heavy-bottomed pot over medium heat and add enough vegetable oil to rise 5 inches in the pot. Wait for the oil to reach 375u0b0F (you can try the temp with candy thermometer if you have)rn rnCombine the rice with the Parmesan and one egg in a medium bowl and combine the mixture, using your handsrn rnForm each arancini by taking a small portion of the mixture, squeezing it firmly and stuffing one cube of mozzarella inside each ball.rnWith this mix you can make 8 arancini.rn rnWhisk together the remaining 2 eggs. Dip each arancini in the eggs and then in the breadcrumbs.rnWhen oil is ready, add 3 or 4 of the breaded Arancini to the pot (don't overcrowd the pot) and fry them until golden brown and cooked throughout.rn rnUse a slotted spoon to remove the Arancini from the pot and transfer them to a paper towel-lined plate. Salt the Arancini.
- Serve with marinara or homemade tomato sauce.
rice, eggs, cubs mozarella, parmesan, italian breadcrumbs
Taken from food52.com/recipes/63109-aranchini-rice-balls (may not work)