4 cups cooked risotto rice,
1 roasted red pepper, chopped,
1/3 cup chopped Kalamata olives,
1 tbsp. “Italian Herbs” mix,
1/2 cup shredded mozzarella,
1/2 teaspoon garlic powder,
1 tbsp. chopped onion,
3 large eggs,
1/2 cup all-purpose flour,
2 tbsp. softened cream cheese,
1 cup each, Italian and panko breadcrumbs,
salt and white pepper to taste.
Recipe: Mix all the ingredients, except the eggs, breadcrumbs and flour, in a mixing bowl and season to taste. Use the mixture to make balls the size of a small lime. Beat the eggs lightly in another bowl. Pour the flour and the breadcrumbs in two separate mixing bowls. Bread all arancini balls by dipping them in the following order: flour-egg-breadcrumbs. Deep-fry the arancini until golden and crispy on the outside. I served the Arancini di Riso with roasted red pepper and garlic mayo for dipping. Enjoy.
The arancini are a great choice for a party appetizer and can be passed around on trays as finger-food.