Mushroom Risotto Arancini

In a bowl, mix mushroom risotto with 1 beaten egg, Parmigiano, and a couple of tablespoons of breadcrumbs. If the mixture is too soft, add a bit more breadcrumbs until it has the proper consistency to make a ball.

Cut bocconcini into small pieces and add to risotto. With a tablespoon, scoop the mixture and use another spoon to form a ball. Flour hands slightly and mold mixture into a nice and even ball, about 3 to 4 centimeters in diameter.

Beat remaining 2 eggs with some salt and pepper. In a separate shallow bowl, add flour. Place risotto balls into egg mixture and coat well, then place in bowl with flour and coat well.

Put arancini on a sheet and refrigerate for 30º45 minutes, to firm up. Meanwhile, pour the remaining breadcrumbs into a shallow bowl.

Take arancini and coat again in egg mixture, then coat in bread crumbs. Place back on baking sheet and refrigerate until ready to cook.

In a pot, heat canola oil. Slowly place arancini into oil, and cook until nice and golden brown, about 3–4 minutes. Take out and transfer to a plate lined with paper towels to absorb any excess oil.

Serve.