Arancini with Sweet Chili Sauce

Instructions

1. 1

   **Prepare the Risotto**:

2. 2

   If you don’t have risotto prepared, cook 1 cup of Arborio rice according to your favorite risotto recipe. Allow it to cool completely in the refrigerator.

3. 3

   **Form the Arancini**:

4. 4

   In a mixing bowl, combine the cooled risotto, shredded mozzarella, salt, and pepper. Take a small amount of the mixture (about the size of a golf ball) and shape it into a ball. Repeat until all the mixture is used.

5. 5

   **Prepare Breading Station**:

6. 6

   Set up three bowls: one with flour, one with the beaten eggs, and one with breadcrumbs.

7. 7

   Roll each risotto ball in the flour, then dip it in the beaten eggs, and finally coat it in breadcrumbs, ensuring they are fully covered.

8. 8

   **Fry the Arancini**:

9. 9

   In a deep frying pan, heat about 2 inches of oil over medium heat until hot (around 350°F or 175°C).

10. 10

    Carefully fry the arancini in batches, cooking for about 3-4 minutes per side until they are golden brown and crispy. Use a slotted spoon to remove them and place them on a paper towel-lined plate to drain excess oil.

11. 11

    **Make the Sweet Chili Sauce**:

12. 12

    In a small bowl, mix the sweet chili sauce with soy sauce and lime juice (if using) for added flavor. Stir to combine.

13. 13

    **Serve**:

14. 14

    Plate the arancini and serve warm with the sweet chili sauce on the side. Garnish with fresh cilantro or green onions if desired.