Arancini Siciliani

Ingredients

• 2 cups Arborio rice, cooked and cooled (risotto base)
• 1 cup Parmesan, grated
• 2 eggs
• 4 oz mozzarella, cubed
• 1/2 cup ragù or peas and diced ham (filling)
• 1 cup all-purpose flour
• 2 eggs, beaten, for coating
• 1 1/2 cups breadcrumbs
• Oil for deep frying

Instructions

1. 1Mix cooled risotto with Parmesan and one egg until it holds together.
2. 2Scoop a portion of rice, flatten in your palm, and place a cube of mozzarella and a spoonful of filling in the center.
3. 3Mold the rice around the filling into a ball, sealing completely.
4. 4Roll each ball in flour, then beaten egg, then breadcrumbs.
5. 5Heat oil to 350°F and fry arancini in batches until deeply golden.
6. 6Drain on paper towels and serve hot.

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