﻿﻿﻿Arancini Di Riso

Arancini Di Riso

honestcooking.com

sharynn

subheading: UNITS USM:

SCALE 1x 2x 3x

subheading: For the Arancini:

3 cups (500 g) leftover risotto, cooled

1 cup (100 g) mozzarella, fontina, or provolone cheese, cut into ½-inch cubes

Optional: steamed peas, chopped deli meats (salami, prosciutto, speck), cooked meat, or tomato sauce

2 cups (200 g) all-purpose flour (or more, as needed)

3 large eggs, beaten

2 cups (250 g) breadcrumbs (or more, as needed)

Zest of 1 orange, grated

Salt and pepper, to taste

Peanut oil (or another high-smoke-point oil like canola or sunflower), for frying

subheading: For the Marinara Dip:

2 tablespoons olive oil

2 garlic cloves, minced

1 can (14 oz or 400 g) crushed tomatoes

1 teaspoon dried oregano

1 teaspoon sugar

Salt and pepper, to taste

5 fresh basil leaves, torn (optional)

Directions at honestcooking.com

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