A semi-homemade version of cacio e pepe arancini that is a crowd-hit. Made with parmesan risotto, seasoned flour, and bread crumbs, these delightful balls are fried until golden brown and served with marinara sauce.
1: Make the risotto according to the box instructions.
2: Once ready, add 2 cups of freshly grated parmesan cheese.
3: Spread the mixture into a baking dish and let cool.
4: Cover and refrigerate overnight or for 4-6 hours.
5: Use a cookie dough scoop to scoop the rice and form it into a ball.
6: Dredge each ball in flour, then half and half, and then breadcrumbs.
7: Repeat until all the balls are coated.
8: Refrigerate the balls for 30 minutes to 2 hours to firm up before frying.
9: Use a heavy-bottomed pan and fill it halfway with olive oil, heating to 350°F.
10: Fry 4-6 balls at a time, being careful not to overcrowd the pan.
11: Fry until golden brown (about 12 minutes).
12: Place on a paper towel-lined plate to cool.
13: Serve with marinara sauce and enjoy!
