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Leftover Arborio Rice in my cabinet! Not for long! 😉


Arancini di Riso



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Ingredients

2 cups cooked Arborio rice

3 eggs

1/2 cup grated Parmesan cheese

1 cup mozzarella cheese, shredded

1 cup Italian-style breadcrumbs

1/2 tsp. Freshly ground pepper

1 tsp. Garlic powder

Vegetable Oil, for frying

Marinara sauce for dipping


Instructions

Heat vegetable oil in large skillet.

In bowl whisk egg and then add the cooked rice, mozzarella cheese, Parmesan cheese, garlic powder, and pepper. Thoroughly combine the mixture.

Scoop out approx 1 1/2 tbsp. of rice mixture and form into a ball. Repeat this process for remaining rice mixture. Place on large plate.

Whisk together the remaining 2 eggs in bowl. Place Italian breadcrumbs onto separate plate. Dip each arancini first in the egg and then roll in the breadcrumbs, shaking off any excess.

Once the oil reaches 375ºF, add 3 of the breaded arancini to the pot and fry them until golden brown and cooked throughout.

Use a slotted spoon to remove the fried arancini from the pot and transfer them to a paper towel-lined plate. Immediately salt the arancini. Repeat the frying process with the remaining arancini.

Serve the arancini warm with a side of warmed marinara sauce.


Enjoy! 😉

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