Ingredients:
- 2 cups cooked and cooled risotto or white rice
- 1 cup grated mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 jalapeños, finely diced (seeds removed for less heat)
- ¼ cup Jalapeno Premium Olive Oil, plus more for frying
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- In a large bowl, combine the cooked risotto or white rice with mozzarella and Parmesan cheese. Add the diced jalapeños and mix until the ingredients are well distributed.
- Shape the rice mixture into small balls, about the size of a golf ball.
- Heat the Jalapeño EVOO in a deep skillet or a frying pan over medium heat.
- While the oil is heating, set up a breading station: Place flour, beaten eggs, and breadcrumbs in three separate shallow dishes. Season the flour with salt and pepper.
- Roll each rice ball in the flour and shake off any excess. Then, dip it into the beaten eggs, and finally roll it in the breadcrumbs until fully coated.
- Fry the arancini in batches in the hot Jalapeño EVOO, turning occasionally, until they are golden brown on all sides. This should take about 3-4 minutes per batch.
- Once fried, remove the arancini from the oil and let them drain on a paper towel-lined plate to remove excess oil.
- Garnish with chopped fresh parsley.
- Serve hot, with a dipping sauce of your choice if desired, and enjoy the spicy, cheesy goodness with a Jalapeño EVOO twist!