Italian Arancini with Arrabbiata Dip

Ingredients

• 2 cups risotto, cooked and cooled
• 1 cup mozzarella cheese, cubed
• 1 cup breadcrumbs
• 2 cups all-purpose flour, sifted
• 3 units eggs, beaten
• 1 cup vegetable oil, for frying

• 2 cups tomato sauce
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper

Method

1. 01
   Prepare the risotto in advance and allow it to cool completely in the refrigerator.
2. 02
   Take a heaping tablespoon of risotto and flatten it in your hand. Place a cube of mozzarella in the center and form the risotto around the cheese into a ball.
3. 03
   Roll the risotto balls in flour, then dip in beaten eggs, and finally coat with breadcrumbs.
4. 04
   Heat vegetable oil in a large pan over medium heat. Once hot, fry the arancini balls until golden brown on all sides.
5. 05
   Remove the arancini from the oil and drain on paper towels to remove excess oil.
6. 06
   For the arrabbiata dip, heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant.
7. 07
   Add tomato sauce, red pepper flakes, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.
8. 08
   Serve the arancini hot, alongside the arrabbiata dip.