Arancini Di Riso

foodnetwork.com

Louisiana Lady

Vegetable oil, for deep-frying

2 large eggs, beaten to blend

2 cups Risotto with Mushrooms and Peas, recipe follows, cooled

½ cup grated Parmesan

1 ½ cups dried Italian-style bread crumbs

2 ounces mozzarella, cut into ½-inch cubes

Salt

subheading: Mushroom Risotto with Peas:

8 cups canned low-salt chicken broth

½-ounce dried porcini mushrooms

¼ cup unsalted butter

2 tablespoons olive oil

2 cups finely chopped onions

10 ounces white mushrooms, finely chopped

2 garlic cloves, minced

1 ½ cups Arborio rice or short-grain white rice

⅔ cup dry white wine

¾ cup frozen peas, thawed

⅔ cup grated Parmesan

Salt and freshly ground black pepper, optional

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