Arancini

1. Preheat oven to 400 degrees. Heat oil in a heavy-bottomed pot to 350 degrees. You want enough oil to almost, but not completely, cover your arancini.

2. Set up your dipping stations using three medium-sized mixing bowls. Fill bowl one with just flour, bowl two with eggs and milk (beaten), and fill bowl three with the bread crumbs and Panko. Have a baking sheet (with sides) lined with parchment paper ready.

3. Take about 2-3 tablespoons of risotto, form into a ball, then smoosh into your hand. Place 1-3 pieces of your cubed mozzarella cheese (depending on size) in the middle of your smooshed ball, cover and reform into a tight ball. Drop into the flour. I recommend doing these in groups of 3-4 at a time. Once you have 3-4 balls in the flour, shake off excess then put them into the egg mixture, making sure they get well coated. Then drop them into the Panko mixture. Again, make sure they are covered well, shake off excess and place on the parchment lined baking sheet.

4. Once all of your balls are formed, you’re ready to fry them. The oil should be good and hot; they’ll brown in less than a minute (probably about 20-30 seconds). Don’t stop moving them. Turn them over regularly; once they’re a nice rich brown, get them out and back onto the baking sheet.

5. Heat the arancini in the oven for 8-10 minutes. This will finish their cooking and melt the mozzarella inside. Serve immediately with your favorite tomato sauce!

* When making your risotto, I recommend adding 1/2 cup finely grated fresh Parmesan cheese. Cool completely before covering and putting in the refrigerator. You do not want to trap any liquid in there.

* Amounts of oil, risotto, and tomato sauce are not exact!