Recipe by Chef Erin Henry
Makes 12
- 1 2/3 cups of cooked, cooled risotto
- 2 pieces of bocconcini
- 12 small basil leaves
- ½ cup flour
- 2 eggs, beaten
- 2 cups of seasoned breadcrumbs
Cut the pieces of bocconcini into 6 rough cube shapes each and wrap a piece of basil around each piece of cheese.
Roll 2 tablespoons of the risotto into a ball, then press a piece of the basil-wrapped mozzarella cheese into the center and roll to enclose. Repeat with the remaining risotto.
Make a breading station: Place the flour in one small bowl, the beaten egg in another and the breadcrumbs in the third. To bread the arancini, coat lightly with flour, dip into the egg, then roll in bread crumbs.
Heat oil for frying in a deep-fryer or large deep saucepan to 350 degrees F (175 degrees C). Fry the balls in small batches until evenly golden, turning as needed. Drain on paper towels. Keep warm in a low oven while the rest are frying.