Fresh Basil Sausage Arancini

• 2 cups left over, cold, Pesto Sausage Risotto*
• 12 pieces fresh mozzarella (one inch cubes)
• 1/2 cup all purpose flour
• 2 eggs, beaten
• 1 cup homemade seasoned bread crumbs
• Canola oil, for frying
• Fresh Basil Pesto**, to serve

1. Divide cold risotto into about 12 one-eighth cup pieces. Place a cube of mozzarella into each, and roll between your palms into balls.
2. Heat oil in heavy pot to 350 degrees. The oil should be about two-three inches deep. I use a small, deep pot and only fry two or three rice balls at a time.
3. Roll each rice ball in flour, dip in beaten egg, and then roll in bread crumbs.
4. Slip into heated oil, and let fry for 3-4 minutes, turning a couple of times with a wooden spoon. The rice balls should be browned and crispy on the outside, and cook long enough to melt the cheese.
5. Remove from oil and briefly drain on paper towels.rnServe immediately with fresh basil pesto.
6. *Pesto Sausage Risottorn2 T butterrn2 T extra virgin olive oilrn1 small sweet onion, dicedrnOne-half pound (Creminelli) Pesto Sausage, removed from casing and dicedrn1 cup Arborio ricernThree-fourths cup white wine, room temperaturern3 cups chicken broth, warmed to a simmerrn12 cherry tomatoes, quarteredrn1 cup shredded Parmesan cheesernOne-fourth cup fresh basil chiffonadernrnAdd butter and olive oil to medium sized pan over medium-low heat.rnAdd onion and sausage and saute until onion is soft and transparent, and sausage is browned.rnAdd rice, stir to combine and cook for 1-2 minutes, to coat rice well and slightly toast.rnAdd wine, stirring until wine is nearly absorbed. Then begin adding chicken broth, about three-fourths cup at a time, until rice is al dente with creamy consistency.rnRemove from heat and stir in the tomatoes and parmesan cheese. Cover and let rest for a few minutes. Just before serving, stir in fresh basil.
7. **Fresh Pestorn3-4 cups fresh basil leavesrn3 chopped garlic clovesrnOne-half cup lightly toasted pine nutsrn1 cup shredded parmesan cheesernOne-third to One-half cup extra virgin olive oilrnSalt and pepper to tasternZest of one lemon, optionalrnJuice of one-half lemon, optionalrnrnAdd the basil leaves, chopped garlic, pine nuts and parmesan cheese to the food processor. Blend until mixed. With processor running, add olive oil until thick sauce is formed. Add salt and pepper to taste. (Add lemon zest and juice as you're processing the basil leaves for an extra flavor layer.)

left over, mozzarella, flour, eggs, bread crumbs, canola oil, fresh basil pesto

Taken from food52.com/recipes/5641-fresh-basil-sausage-arancini (may not work)