cook the risotto
Cook the risotto bianco according to the instructions (click on the ingredient: risotto bianco on the left). Let it cool completely, then add the egg and fine dried breadcrumbs. Stir well and season with salt and pepper.
For the breadcrumb coating place the flour, egg and breadcrumbs in three separate bowls. Add the sweet paprika and cayenne pepper to the breadcrumbs, stir well and set aside.
Prepare the arancini: scoop a portion of the risotto mixture into your hand. Add around 10g of mozzarella to the center, add the risotto, seal completely forming a ball. Repeat with the remaining risotto mixture. Dip each arancini ball in flour, then egg and finally breadcrumbs mixture. Make sure the ball is completely coated.
deep fry the arancini
Place a heavy-bottomed saucepan over high heat. Add the vegetable oil. When the oil reached 165°C - 170°C / 330 °F - 340 °F carefully add the arancini and deep-fry for about 5 - 6 minutes or until golden brown.
Serve the arancini with tomato sauce, fresh salad or as a starter. Enjoy.