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Ingredients
  • subheading: FOR THE ARANCINI:
  • Cooked risotto
  • 1 ½ c. bread crumbs
  • 1 c. all-purpose flour
  • 3 large eggs, beaten
  • Kosher Salt
  • Freshly ground black pepper
  • 6 c. vegetable or canola oil
  • Freshly grated Parmesan,  for topping
  • subheading: FOR MARINARA-MOZZARELLA:
  • ⅓ c. marinara, plus more for dipping
  • ½ c. cubed mozzarella
  • subheading: FOR PESTO-PROVOLONE:
  • ⅓ c. pesto, plus more for dipping
  • ½ c. cubed provolone
  • subheading: FOR KIMCHI-CHEDDAR:
  • ⅓ c. kimchi, chopped
  • ½ c. cubed cheddar
  • Spicy mayo, for dipping
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