Arancini Balls with Balsamic Vinegar Dip​ - De Nigris 1889

Ingredients

• 300 g leftover cooked risotto ​
• 50 g grated Parmesan cheese ​
• 2 tbsp chopped fresh parsley ​
• 2 eggs
• 100 g mozzarella cheese, cut into small cubes ​
• Plain flour, for dusting ​
• 100g breadcrumbs ​
• Vegetable oil, for frying ​
• 50ml De Nigris Platinum Label Balsamic Vinegar ​
• 1 tbsp runny honey ​
• 1 garlic clove, minced ​
• 120ml extra-virgin olive oil ​
• Salt and pepper, to taste