ARANCINI

Ingredients

• 3 cup 600g Cooked Carnaroli Balocchina Rice
• 100g Mozzarella cubed
• 50g parmigiano reggiano sant'anna
• 2 beaten eggs
• 120g Flour
• 200g breadcrumbs
• neutral frying oil

Preparation

1. Use cold risotto. If it feels too soft, mix in a spoonful of Parmesan or breadcrumbs.
2. Take about 2 tablespoons of rice, shape into a ball, and place a cube of mozzarella in the center.
3. Roll each ball in flour, then dip in beaten egg, and coat with breadcrumbs.
4. Chill the balls for 20–30 minutes to help them firm up
5. Fry at 350°F (175°C) until golden brown, about 3–4 minutes. Drain on paper towel.
6. Serve hot with TAU marinara, aioli, or your favourite dipping sauce.