Bocconcini Arancini

• 4 cups Cooked And Cooled Leftover Risotto
• 2 whole Eggs, At Room Temperature, Beaten
• 2 cups Panko, Divided
• 1/2 cups Finely Grated Parmesan
• 1/4 cups Finely Chopped Dried Basil
• 8 ounces, weight Bocconcini, Cut Into Cubes
• Vegetable Oil, For Frying
• Marinara Sauce, For Dipping

1. Mix the leftover risotto with the eggs, 1/2 cup panko, parmesan cheese and basil. Mix well.
2. Begin heating your oil in a fryer or saute pan (if you use a saute pan, oil should be deep enough to submerge the balls).
3. Scoop about 2 tablespoons of the risotto mixture. Flatten it in your hand a bit and put a cube of the cheese in the center. Wrap the risotto around the cheese.
4. Place the remaining panko in a bowl. Roll the risotto balls in panko. Place them on a plate and continue until you are out of risotto.
5. Fry about 5-6 risotto balls at a time, depending on how big your fryer is. Fry for about 5 minutes until golden brown. Remove the arancini to a paper towel lined plate while you continue frying the rest.
6. Serve with marinara for dipping.

eggs, parmesan, ubc, weight, vegetable oil, marinara sauce

Taken from tastykitchen.com/recipes/sidedishes/bocconcini-arancini/ (may not work)