Mushroom, Sweet Peas & Cheese Arancini di Riso

I made these the other day for Lanya and the kids and they just loved them, so I thought I would share this with you. Such a delicious treat and so easy to make. If you're having a party this is a great little snack to put out to munch on. Your guests won't be disappointed.

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"Mushroom, Sweet Peas & Cheese" Arancini di Riso

Vegetable oil, for deep-frying
2 large eggs, beaten to blend
 2 cups Risotto with Mushrooms and sweet Peas, recipe follows, cooled
 1/2 cup grated Parmesan
 1 1/2 cups dried Italian-style bread crumbs
2 ounces mozzarella, cut into 1/2-inch cubes
 Salt

Pour enough oil in a heavy large saucepan to reach the depth of 3 inches or heat your deep fryer. Heat the oil over medium heat to 350 degrees F.

Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.

Working in batches, add the rice balls to the hot oil and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.

Mushroom Risotto with Sweet Peas

Ingredients:
8 cups canned low-salt chicken broth
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions + 1 diced shallot (if desired)
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen sweet peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper.

Directions:

Bring the broth to a simmer in a heavy medium saucepan.Keep the broth warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the sweet peas. Mix in the Parmesan. Season with salt and pepper, to taste.