Crispy Italian Arancini with Marinara Sauce

Ingredients

• 2 cups risotto, cooked and chilled
• 1 cup mozzarella cheese, cubed
• 1 cup Parmesan cheese, grated
• 2 cups breadcrumbs, fine
• 2 cups flour, sifted
• 3 eggs, beaten
• 1 teaspoon salt
• 1 teaspoon black pepper, ground
• 2 cups vegetable oil, for frying

• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 can crushed tomatoes, 14 ounces
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon black pepper, ground

Method

1. 01
   In a large bowl, combine the chilled risotto, Parmesan cheese, salt, and pepper. Mix well.
2. 02
   Take a small handful of the risotto mixture and flatten it in your palm. Place a cube of mozzarella in the center and shape the risotto around it to form a ball.
3. 03
   Repeat until all the risotto is used, placing the formed balls on a tray.
4. 04
   Prepare three separate bowls: one with sifted flour, one with beaten eggs, and one with breadcrumbs.
5. 05
   Roll each risotto ball in flour, dip it in the beaten eggs, and then coat it thoroughly with breadcrumbs.
6. 06
   In a deep pan, heat vegetable oil over medium heat. Fry the arancini in batches until golden and crisp, about 3-4 minutes per batch.
7. 07
   Drain the fried arancini on paper towels to remove excess oil.
8. 08
   For the marinara sauce, heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant.
9. 09
   Stir in crushed tomatoes, basil, oregano, sugar, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally.
10. 10
    Serve the arancini hot with marinara sauce on the side.