Arancini (Rice Balls) with Marinara Sauce

Risotto formed into balls, coated in breadcrumbs and baked.

Ingredients
2 cups cooked white rice, coole
1/2 cup grated Paremsan
3 eggs, beaten
8 small cubes smoked mozzarella
1 cup store-bought or homemade marinara (recipe below)

Instructions
Place a large heavy-bottomed pot over medium heat and add enough vegetable oil to rise 4 inches in the pot.

Combine the rice, Parmesan and 1 egg in a medium bowl and use your hands to thoroughly combine the mixture.

Form each arancini by taking a small portion of the mixture, squeezing it firmly and stuffing one cube of mozzarella inside each ball. Repeat this process to form 8 arancini.

Whisk together the remaining 2 eggs. Dip each arancini in the eggs and then in the breadcrumbs, shaking off any excess.

Once the oil reaches 375ºF, add 2 or 3 of the breaded arancini to the pot and fry them until golden brown and cooked throughout.

Use a slotted spoon to remove the fried arancini from the pot and transfer them to a paper towel-lined plate. Immediately salt the arancini. Repeat the frying process with the remaining arancini.

Serve warm with a side of warm marinara sauce.

Simmered Marinara Sauce - Yield 4 Cups
¼ cup extra virgin olive oil
1 red onion, diced (about 2 cups)
3 cloves garlic, minced
1 tsp kosher salt
1 tsp fresh ground pepper
1 – 6 oz. can tomato paste
1 box Pomi chopped tomatoes, 26.46 oz.
1 cup chicken or vegetable stock
2 Tbsp fresh basil, chopped
1 Tbsp fresh rosemary, chopped
2 tsp dried oregano leaves
1 Tbsp brown sugar
1 tsp red pepper flakes (omit if you don’t like spicy, add more if you like spicy)

Instructions
In a large skillet, heat olive oil over medium heat. Add onion, garlic, salt, & pepper and sauté until onions are wilted, about 3-5 minutes. Add the rest of the ingredients, stirring well after each addition to fully incorporate. The flavors will intensify as the sauce slowly simmers, uncovered, for about 45 minutes.