Arancini di Riso

Sicilian Rice Balls

• ​​3 eggs
• ​2 oz mozzarella balls/cubes
• Marinara sauce

• ​all-purpose flour
• breadcrumbs
• basil leaves and lemon, for garnish

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1. Cook risotto until al dente with an extra 2 oz of white wine
2. Cool, mix in one egg, then refrigerate for at least a few hours
3. Form rice ball or cone around mozzarella and/or a little sauce
4. Roll in flour, then beaten eggs, then bread crumbs
5. Fry in wok or pot for several minutes, turning to brown evenly
6. Cool slightly on paper towels and serve with basil and marinara