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Arancini Recipe

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This recipe for Arancini, by , is from Feldberg Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
Half of leftover Easy Parmesan Risotto (page 198)
3/4 cup Italian-style breadcrumbs
1/2 egg
3 to 4 tablespoon fresh basil, finely chopped
mozzarella, cut into 12 1/3-inch cubes
2 eggs
2 tablespoon milk
1 cup all-purpose flour
1 1/2 cups Panko breadcrumbs
vegetable oil

Directions:
Directions:
Place leftover risotto in a bowl. Add half of an egg, Italian-style breadcrumbs, and chopped basil. Using your hands, mix well and roll into 12 balls, each about 2.5-inch in diameter. Then use your finger to make a hole in each ball, and put the mozzarella cheese in there, close the hole, and then re-roll if needed.

Roll balls in flour, then in egg mixture, and then in Panko breadcrumbs. Heat vegetable oil to 350 degrees, and then fry the arancini in the oil until nicely browned all over. Drain on paper towels. Serve with your favorite marinara sauce or aioli.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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