2 cups cold Risotto – see recipe for Basic Risotto
½ cup green peas – frozen work great
½ cup freshly grated parmesan cheese
1 cup cooked ground beef
Salt to taste
For Dredging: Use shallow dishes for each ingredient – pie plates work great
2-3 cups Italian-style seasoned breadcrumbs
2-3 cups flour
3 eggs, beaten vigorously with 2 to 3 tablespoons milk or water (this is the egg-wash)
Olive or vegetable oil – enough to fill pan to a half-inch of oil (extra-virgin is not necessary)
Combine all ingredients in a large mixing bowl, and mix well. Taste the mixture and season with salt if needed. Roll by hand into balls about one inch around. Cover with plastic and refrigerate if not using immediately.
Next, dredge each ball in the flour, then the egg wash, and then roll in the breadcrumbs, coating evenly. Cook immediately.
Fry the arancini balls in a deep fryer set at 325°F until golden brown. Or, you may use a large skillet and fry them on the stove.
Heat the olive or vegetable oil over medium-high heat until hot, then place the balls evenly around the pan and fry until golden brown all over, rotating the sides to ensure each ball is evenly cooked.
Serve immediately or refrigerate for up to two days until ready to serve. To re-heat, place the balls on a baking sheet and bake in the oven at 350’F for eight to ten minutes.