Arancini

Ingredients:
· All Purpose Flour
· Panko Crumbs *
· Eggs
· Fresh Parmesan, grated
· Chopped Fresh or Dried Herbs (optional)
· Salt/Pepper
· Vegetable Oil (for frying)
· Cubed Mozzarella (optional)
· Marinara Sauce (optional)

*Panko crumbs can usually be found in the international/asian isle of most grocery stores. They are also available at asian food grocery stores.

**The amount of flour, crumbs, eggs, etc. depends on how much risotto you have leftover. Use your judgment, and add more as needed.

Directions:

1. Taste your leftover risotto for seasonings, and add any herbs you desire. I usually add some chopped fresh italian parsley, and red pepper flakes for a little bite.
2. Roll your risotto into uniform balls. If you would like to have mozzarella inside, press a hole in the center of each risotto ball, and stuff with the cubed cheese. Close the opening, and roll the ball between your hands. Set the arancini aside.
3. Prepare your breading stations. Beat your eggs with a fork. Place your flour, beaten eggs, and panko crumbs in three separate bowls.
4. Add some freshly grated parmesan to your panko crumbs to your taste.
5. Season each component (flour, eggs, crumbs) with salt/pepper, and any other seasonings you desire. I use some garlic powder, paprika, cumin powder, parsley, and cayenne.
6. One by one, dredge each risotto ball in the flour, then in the beaten eggs, then in the panko crumb mixture. Each ball should be completely coated.
7. Meanwhile, in a large saucepan, heat vegetable oil to 360 degrees.
8. Fry the arancini a few at a a time until they are evenly browned. It's important not to overload the oil, or the temperature will drop, and your arancini will not have a nice exterior.
9. Transfer the fried risotto balls to paper towel lined plates for draining. They are ready for serving!

*You can serve a marinara sauce for dipping along side

**If you prefer not to deep fry, you can form your leftover risotto in to cakes. Follow the same method for breading, but sauté in a pan coated with olive oil until a nice, golden brown crust on both sides.