Arancini

Arancini (Sicilian Fried Rice Balls or Supplí)
Ingredients
3 c. of leftover risotto
2 oz. of mozzarella, cut into 16 cubes
1/4 c. of flour
1 egg, beaten
2 tbs. of water
1/4 c. of bread crumbs
oil for frying

While your risotto is still cold, form into 16 small portions – sometimes I take a large bowl and put the risotto inside, and then score it like a pie into 8 slices. I then take each “slice” and split it into two pieces. Voilá – sixteen portions! Wet your hands and form each of the portions into a smooth ball. Push a cube of mozzarella into the risotto and roll again so that the cheese is completely covered by the risotto. Place on a cookie sheet lined with a sheet of wax paper. When you’ve rolled all of the arancini, place in the freezer to allow them to solidify a bit.

While the arancini are cooling, break out 3 shallow dishes. Add 1/2 c. of flour to one dish. Scramble the egg and two tbs. of water together in the second dish. Place the breadcrumbs in the third dish. Take the arancini out of the freezer and start an assembly line. First dredge them in the flour, shaking off the excess. Then, plunk them in the egg to wet them all over. Lastly, dredge in the breadcrumbs and place on a clean dish or another cookie sheet lined with parchment.

Heat a pot of cooking oil to 320° and gently lower a batch of arancini into the hot oil (5 at a time is good). Cook until beautifully golden on the outside, about 7 minutes. If you don’t cook your arancini long enough, they will not be meltey goodness in the inside. Drain on paper towels and serve with marinara for dipping.