LEFTOVER ZUCCHINI RISOTTO ARANCINI – ITALIAN RICE BALLS
Instructions: 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
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Cooking tools:
- Instant-read thermometer
- Oven
- Stove
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- Baking sheet
- Parchment paper
- Skillet
- Tongs
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- Measuring spoon
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- Serving bowl
Ingredients
- Leftover Zucchini Risotto (or other risotto flavor)
- 8-12, ½” cubes provolone or mozzarella cheese
- 2 eggs
- 2 cups panko breadcrumbs
- ½ cup olive oil
- ½ cup vegetable oil
- 1 cup spaghetti or marina sauce
- 2 tablespoons parsley, chopped
- 2 tablespoons grated parmesan cheese
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