2 c. roasted red peppers
1/4 c. heavy cream
1/2 tsp. smoked paprika
1 garlic clove
1 tsp. crushed red pepper flakes
2 c. panko breadcrumbs, divided
4 c. risotto, cooked and cooled
1/4 c. Parmesan cheese, finely grated
2 tbsp. dried basil
2 ea. eggs, beaten
12 mozzarella cubes, ¾ oz. each
Vegetable oil, for frying
In a blender, add roasted red peppers, heavy cream, smoked paprika, garlic clove and crushed red pepper to create your spicy dipping sauce. Blend until smooth. Refrigerate until needed. In a medium bowl, mix 1/2 cup of the panko breadcrumbs, risotto, Parmesan cheese, basil and eggs. Mix well. Place the remaining breadcrumbs into a wide shallow bowl.
Scoop about 2 tablespoons of risotto into the palm of your hand and flatten it to about ½” thick. Place one mozzarella cube in the center and gently wrap the risotto around the cheese. Roll the risotto ball in the breadcrumbs. Repeat with remaining bocconcini until all of the risotto mixture is used, making around 24 arancini. Place in a single layer on sheet pans and refrigerate for at least 15 minutes.
While arancini are refrigerating, prepare the fryer and heat oil to 350°F. Remove arancini from the refrigerator and fry 5 or 6 at a time, depending on fryer capacity. Fry for about 5 minutes until golden brown, turning constantly to achieve even browning.
Heat spicy roasted red pepper sauce before serving and use as a dipping sauce.