Easy, Cheesy Arancini Balls

Directions

1. Prepare risotto and refrigerate overnight on a lined baking tray.
2. Beat the eggs in a large bowl with salt and pepper.
3. In a separate bowl, prepare the panko crumbs by adding paprika, oregano, basil, salt/pepper and onion/garlic powder. Stir until well combined.
4. Grab a handful of the risotto mixture. Insert a cube of mozzarella, then pinch the rice around the filling to enclose.
5. Roll the rice ball into the flour, egg mixture and panko crumbs and repeat.
6. Heat vegetable oil in a Crumble Baby Dutch Oven over medium heat.
7. Fry the rice balls, turning, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.
8. Serve with passata sauce and garnish with parmesan and fresh basil.