Arancina (Risotto Cakes)


2 cups saffron risotto (cooled)
1 egg
2 cups breadcrumbs
¼ cup Mozzarella, diced to ¼-inch cubes
4 cups canola oil


Preheat oil over medium heat to 365°F.

Mix the risotto, egg and ¼ cup breadcrumbs in a large bowl. Form into golfball-sized rounds and press 1 cube Mozzarella into the middle of the ball. Roll each ball in breadcrumbs and fry in hot oil until golden brown.

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