Ingredients:
For the arancini:
2 cups cooked risotto (cooled)
1/2 cup mozzarella cheese, cut into small cubes
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs
Vegetable oil, for frying
For garnish:
Freshly grated Parmesan cheese
Chopped parsley
For serving:
1 cup marinara sauce (warmed)
Instructions:
Prepare the arancini:
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