Arancini di Riso (Rice Balls)

Preparation

Baking Directions:

In a large bowl, stir the risotto, 1/2 cup of the bread crumbs, the Parmesan cheese, and the eggs to combine.

In a medium bowl, place the remaining cup of bread crumbs.

Using about 2 tablespoons of the risotto mixture for each cube of mozzarella cheese, form the risotto mixture around the cheese cubes to enclose completely and form into 1 3/4-inch-diameter balls.

Roll the balls in the remaining bread crumbs to coat.

In a large, heavy saucepan, add enough oil to reach a depth of 3 inches and heat over a medium flame to 350 degrees F.

Working in batches, add the rice balls and cook until brown and heated through, about 4 minutes.

Using a slotted spoon, transfer the rice balls to paper towels to drain.

Let rest for 2 minutes.

Serve hot.

Basic Risotto:In a medium saucepan, bring the broth to a simmer.

Cover the broth and keep hot over low heat.

In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat.

Add the onion and sauté until tender but not brown, about 3 minutes.

Add the rice and stir to coat with the butter.

Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes.

Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes.

Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.

Remove from the heat.

Stir in the Parmesan cheese, the remaining tablespoon of butter, and the salt and pepper.

Transfer the risotto to a serving bowl and serve immediately.