Sicilian Arancini

Ingredients

• cold leftover risotto (saffron or plain)3 cups
• grated parmigiano-reggiano1/2 cup
• large eggs3, divided
• low-moisture mozzarella100 g, cut into small cubes
• frozen peas (thawed)1/3 cup
• all-purpose flour1/2 cup
• fine dry breadcrumbs1.5 cups
• fine sea saltto taste
• neutral frying oil4 cups
• lemon wedgesto serve

Steps

1. 1

   Stir parmigiano and egg into risotto.

   Stir the parmigiano and 1 beaten egg into the cold risotto until the rice clumps together when squeezed.

2. 2

   Form risotto balls with filling.

   Scoop a heaped 1/4 cup of risotto into a wet palm, flatten, press a mozzarella cube and a few peas in the center, and close the rice around them. Roll into a tight ball.

3. 3

   Chill the formed arancini.

   Repeat with the remaining risotto. Set the arancini on a tray and chill for 15 minutes to firm up.

4. 4

   Bread the arancini balls.

   Set up three shallow bowls: flour, the remaining 2 eggs lightly beaten, and breadcrumbs. Roll each ball through flour, egg, then breadcrumbs, pressing to coat.

5. 5

   Heat oil and fry arancini.

   Heat the oil in a deep pot to 350 F (175 C). Fry the arancini in batches of 3 or 4, turning, until deeply golden, about 4 minutes.

6. 6

   Drain, salt, and serve hot.

   Drain on a rack, salt immediately, and serve hot with lemon wedges.