What's For Dinner? Giada's ARANCINI DI RISO

This recipe is from Giada de Laurentiis' book, "Everyday Italian."  I happen to love her recipes :)  The Arancini are great as little appetizers, or even as a side to a meal.  She recommends using this recipe as a way to use up leftover Risotto.  Her recipe calls for "2 cups of Basic Risotto", but I used her "Wild Mushroom w/Peas Risotto" recipe (Thanks for the recommendation on that Siena!).  Anyway, these are delicious right after being fried.  They have melted mozzarella cheese in the center (yum - melted cheese!).  Oh, and if you don't like peas, you don't have to worry because you can barely taste them...they just add some texture.

Ingredients:

2 cups Basic Risotto or Wild Mushroom w/Peas Risotto, cooled

1 1/2 cups dried Italian-style bread crumbs

1/2 cup freshly grated Parmesan cheese

2 large eggs, beaten to blend

2 ounces [fresh] mozzarella cheese, cut into about 1/2-inch cubes

Vegetable Oil [for deep-frying]

Directions:

In a large bowl, stir the risotto, 1/2 cup of the bread crumbs, the Parmesan cheese, and the eggs to combine.  In a medium bowl, place the remaining cup of bread crumbs.  Using about 2 tablespoons of the risotto mixture for each cube of mozzarella cheese, from the risotto mixture around the cheese cubes to enclose completely and form into 1 3/4-inch-diameter balls.  Roll the balls in the remaining bread crumbs to coat (make sure to coat well).

In a large, heavy saucepan, add enough oil to reach a depth of 3 inches and heat over a medium flame to 350 degrees F.  Working in small batches, add the rice balls and cook until brown and heated through, about 4 minutes.  Using a slotted spoon, transfer the rice balls to paper towels to drain.  Let rest for 2 minutes.  Serve hot.

Verike's Tips:

*You end up with A LOT of leftover breadcrumbs if you use the recommended 1 cup for coating.  I think you would be OK with 3/4 cup (or even a little less).

*I didn't want to use so much oil for frying, so I actually probably only had a depth of 1 1/2 inches of oil.  Then I just fried each ball for 2 minutes per side.  Still came out perfectly :)

These are sooooo good!  I know you'll love them!