Risotto

3 T evoo

2 c Arborio rice

30 oz chicken stock

Heat rice in evoo & stir quickly fur 2 min

Add chicken stock until absorbed, stirring continuously until al dente

Set aside to cool, then add an egg & refrigerate for a few hours or overnight

To Make Arancini

Place some rice in your hand & flatten it into your cupped hand but don’t make it too thin or the filling will ooze out

Place a piece of mozzarella, peas or cooked meat of your choice in the center of the cupped rice

Close the rice around the filling & shape into a ball

Roll into flour then in egg then in breadcrumbs

Set aside until ready to use

Heat deep fryer to 350 degrees & cook for 4 min

Remove  from oil & place on paper towel to drain

Filling

4 oz mozzarella cheese cut into 1/2” cubes

Cooked peas

Coating

Flour

2 beaten eggs

Plain Breadcrumbs or Panko breadcrumbs