Cheesy Rice Balls (Arancini)

Instructions

1. 1

   Cut the Mozzarella cheese into 1/2-inch cubes.

2. 2

   Beat the eggs in a small bowl and set aside.

3. 3

   Place breadcrumbs in a separate bowl and set aside.

4. 4

   Take a portion of the cooked and cooled risotto or rice and flatten it slightly in your hand.

5. 5

   Place a cube of Mozzarella cheese in the center of the rice and mold the rice around the cheese to form a ball.

6. 6

   Repeat this process until all the rice is used.

7. 7

   Dip each rice ball first into the beaten eggs, then roll them in the breadcrumbs until fully coated.

8. 8

   Heat the oil in a deep fryer or a large, deep skillet to 350°F (175°C).

9. 9

   Fry the rice balls in batches, being careful not to overcrowd the pan, until they are golden brown and heated through, about 4-5 minutes.

10. 10

    Remove the rice balls with a slotted spoon and drain on paper towels.

11. 11

    Season with salt and pepper to taste and serve hot, sprinkled with grated Parmesan cheese.