Arancini

When we were in Italy we tried these amazing risotto balls called arancini. They are are native to Sicily, so Nick hadn't tried them before this trip. We made these as a big indulgence- the first fried food I've ever made- but they were so good I'm sure we'll justify making them again. Most of the ones in Sicily are the size of an orange or so -arancina means "little orange," but ours were quite a bit smaller to make them easier to prepare. Since they are larger, they can fill more inside and typically have ragu or tomato sauce, cheese , and maybe peas. Next time I'd love to try a butternut squash risotto with Gruyere cheese tucked inside.

Ingredients

vegetable oil, for frying (slight wince)
2 large eggs, beaten
2 cups day-old risotto
1/2 cup grated Parmesan cheese
1 1/2 cups dried Italian-style bread crumbs, I used flavored Panko
2 ounces mozzarella, cut into 1/2-inch cubes (or a bit smaller)
salt
optional: favorite ragu

Directions

1. Pour enough oil in a heavy, large saucepan to reach depth of 2-3 inches. Heat the oil over medium heat to 350 degrees Fahrenheit. {I didn't have a way to measure the temp and it was fine.}

2. Stir eggs, risotto, Parmesan, and 1/2 cup of bread crumbs in a large bowl to combine. Place
remaining breadcrumbs in a medium bowl.

3. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.

4. Working in batches, add the rice balls to the hot oil and cook until brown and heated through, turning them as necessary, about 2-4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.

*If using optional ragu- place a spoonful of ragu when you add mozzarella to inside of risotto ball.

adapted from Giada