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- Mushroom and Mozzarella Arancini
- (Arancini di Funghi e Mozzarella)
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- Ingredients:
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- 3 cups chilled mushroom risotto
12 (1/2-inch) cubes mozzarella (about 1 oz total)
1 cup all-purpose flour
2 large eggs, lightly beaten
1 cup fine dry bread crumbs (not seasoned)
About 8 cups vegetable oil for frying
A deep-fat thermometer
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- Directions:
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- Roll chilled risotto into 12 (1 and 1/2-inch) balls using wet hands.
Poke a small hole in center of each ball and insert a cube of cheese, then re-form into a ball.
Put flour, eggs, and bread crumbs in 3 separate bowls.
Dredge 1 risotto ball in flour, shaking off excess.
Dip in egg, letting excess drip off, then dredge in bread crumbs and transfer to a sheet of wax paper.
Repeat with remaining balls.
Heat 1 and 1/2 to 2 inches oil in a 4 to 5-quart heavy pot until thermometer registers 360°F.
Working in batches of four, lower rice balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, 2 to 3 minutes per batch.
Transfer with slotted spoon to paper towels to drain.
Return oil to 360°F between batches.
Let balls stand 2 minutes (for cheese to melt).
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- That's it!
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