Directions

1. In a blender, add roasted red peppers, heavy cream, smoked paprika, garlic clove and crushed red pepper flakes. Blend until smooth. Refrigerate until needed.
2. In a medium bowl, mix ½ cup of the panko breadcrumbs, risotto, Parmesan Cheese, basil, and eggs. Mix well. Place the remaining panko breadcrumbs into a wide, shallow bowl.
3. Scoop about 2 tablespoons of risotto into the palm of your hand and flatten it to about ½ inch thick. Place a Fresh Mozzarella piece in the center and gently wrap the risotto around the cheese.
4. Roll the risotto ball in the panko and continue until all of the risotto mixture is used. This will make around 24 arancini. Place in a single layer on sheet pans and refrigerate for at least 15 minutes.
5. While arancini are refrigerating, prepare the fryer and heat oil to 350ºF. Remove arancini from the refrigerator and fry about 5-6 at a time, depending on the fryer capacity.
6. Fry for about 5 minutes until golden brown, turning constantly to achieve even browning.
7. Heat Spicy Roasted Red Pepper Sauce before serving and use as a dipping sauce

Yield: 12 Servings / Serving Size: 2 Arancini