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Ingredients
  • This recipe is for 8, ½ cup sized Arancini balls
  • 1 to 2 day old left over risotto (with larger chunks of meat or vegetable removed)
  • 8 x 3 cm Cubes Mozzarella Cheese
  • 1 Cup Fine Bread Crumbs (approximately)
  • ½ Cup Finely Grated Parmesan Cheese (approximately)
  • 3 Eggs (approximately)
  • ¼ Cup Milk (approximately)
  • ½ Cup Grape Seed Oil (you can use any oil really, just not Olive as it doesn’t get hot enough to brown the Arancini)
  • Spray Rice Bran Oil
Steps
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