Mushroom Risotto Arancini

• 4 cups Leftover Mushroom Risotto
• 3 Eggs, Divided
• 1/2 cups Parmigiano-Reggiano
• 2 cups Italian-Style Breadcrumbs, Divided
• 1 Medium Size Bocconcini
• 5 Tablespoons Flour
• 4 cups, 3 tablespoons, 1-78 teaspoons, 1/4 pinches Canola Oil, Or As Needed For Frying

1. In a bowl, mix mushroom risotto with 1 beaten egg, Parmigiano, and a couple of tablespoons of breadcrumbs.
2. If the mixture is too soft, add a bit more breadcrumbs until it has the proper consistency to make a ball.
3. Cut bocconcini into small pieces and add to risotto.
4. With a tablespoon, scoop the mixture and use another spoon to form a ball.
5. Flour hands slightly and mold mixture into a nice and even ball, about 3 to 4 centimeters in diameter.
6. Beat remaining 2 eggs with some salt and pepper.
7. In a separate shallow bowl, add flour.
8. Place risotto balls into egg mixture and coat well, then place in bowl with flour and coat well.
9. Put arancini on a sheet and refrigerate for 30 degrees 45 minutes, to firm up.
10. Meanwhile, pour the remaining breadcrumbs into a shallow bowl.
11. Take arancini and coat again in egg mixture, then coat in bread crumbs.
12. Place back on baking sheet and refrigerate until ready to cook.
13. In a pot, heat canola oil.
14. Slowly place arancini into oil, and cook until nice and golden brown, about 34 minutes.
15. Take out and transfer to a plate lined with paper towels to absorb any excess oil.
16. Serve.

mushroom risotto, eggs, italianstyle breadcrumbs, bocconcini, flour, canola oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/mushroom-risotto-arancini/ (may not work)