"Mushroom and Mozzarella Arancini..."
INGREDIENTS
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3 cups chilled mushroom risotto
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12 (1/2-inch) cubes mozzarella (about 1 oz total)
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1 cup all-purpose flour
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2 large eggs, lightly beaten
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1 cup fine dry bread crumbs (not seasoned)
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About 8 cups vegetable oil for frying