LEFTOVER ZUCCHINI RISOTTO ARANCINI – ITALIAN RICE BALLS - Dish off the Block
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dishofftheblock.com.
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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