Arancini de Riso

Ingredients
2 Cups Plain Arborio Rice
3 Cups Tomato Sauce
1 Cup Peas
(Either Canned or Frozen)
2 Oz. Cubed Mozzarella
1 ½ Cups Plain Breadcrumbs
2 Large Eggs
Flour
Salt and Pepper To Taste
Pinch of Dried Oregano
½ Cup Minced Parsley
Olive Oil
NOTE - I suggest the California Olive Ranch Brand for frying.  It is Extra Virgin, but at a price set for cooking and not finishing.  Save your artisan
EVOO for finishing dishes.
Be careful not to overheat your oil.  EVOO has a high smoke point and you never want your EVOO to smoke.
Prepare ricer per directions.  Cool.   Wet you hands before handling rice.  Repeat wetting if rice begins to stick to your hands.
Fill your hand generously with cooked rice and then make an indentation in the middle.
Fill the “hole” with 3 cubes of Mozzarella, a little tomato sauce and some peas.
Seal the rice with more rice, enclosing the filling.  Shape the Arancini into a ball.  Typically the size of the ball is slightly smaller than a tennis ball. 
Don’t worry if the ball is not perfectly round.
Add pinch of oregano and the parsley into the breadcrumbs and combine well.
Beat the eggs, seasoning with salt and pepper to taste.
Dip the balls into the egg and then into the flour.
Dip the balls a second time into the egg and then into breadcrumbs
In a large pot (or deep fryer) heat your olive oil to between 350 - 375 degrees.
Gently place the balls in the hot oil and fry for about 4 to 4 ½ minutes.  Cooking time depends on the size of the ball.
Fry until there is a golden crust.  You can fry more than one ball at a time.  Leave enough space in the pot so that the balls aren’t crowded together.
If the Arancini is underdone, the mozzarella won’t melt properly and create the creamy center.
After frying place the balls on a paper towel to absorb extra oil.
Serve Immediately
Serves 6 - 8