LEFTOVER ZUCCHINI RISOTTO ARANCINI – ITALIAN RICE BALLS

Scoop about 2-3 tablespoons of the cold leftover risotto into your hand and form a ball about the size of golf ball.  Press one piece of cheese into the center of the ball and form the rice around the cheese to completely cover it.  Place the balls on a small rimmed sheet pan lined with parchment paper.  Place the balls in the freezer and let set for about 30 minutes.

Preheat oven to 350 degrees.

Beat the eggs and place in small bowl and place the breadcrumbs in another bowl.  Heat the oil in a large deep skillet.  The oil should be about ½” deep and cover the bottom of the skillet.

Remove the rice balls from the freezer and dip each one into the egg and then roll in the panko crumbs to coat.  Place in the hot oil and cook to golden brown on all sides, turning with tongs.

Place the golden balls back on the cookie sheet and sprinkle with remaining salt.  Bake for 10-15 minutes until heated through and cheese is melted in the center.   You can test with a thermometer or use my favorite foolproof method – eat one!

Serve with warm spaghetti sauce on the side for dipping.  Garnish with parsley and parmesan cheese.