Arancini

Ingredients

1 cup	Arborio rice, cooked, (cook in vegetable or chicken stock) (Main)
1	Vegetable stock, or chicken, to cook rice
100 g	Mozzarella cheese, fresh cut into cubes
½ cup	Parmesan cheese, grated
2	Eggs, (lightly beaten)
¾ cup	Breadcrumbs, dried
1 to fry	Canola oil, or olive oil

Directions

1. Wet your hands and place a heaped tablespoon of the risotto in your palm.
2. Flatten to a thickness of about 2cm. Place a cube of mozzarella plus a pinch of parmesan in the centre.
3. Fold the risotto round it to form a ball. Repeat with the remaining risotto.
4. Dip the balls into the egg, then coat in breadcrumbs.
5. Refrigerate until ready to cook. Return to room temperature before cooking.
6. Heat the oil in a deep fryer, wok or large saucepan until a faint haze rises.
7. Fry a few balls at a time for 2-4 minutes, turning so the surfaces become crisp and golden.
8. Remove and drain on paper towels.