Arancini with almonds

Ingredients:

• 0.5 cup almond needles
• 2 cups chilled leftover risotto
• 1/4 cup loosely packed fresh parsley leaves, chopped
• 1 large egg
• 12 mozzarella cubes, 1 cm each (about 60 g)
• 1 cup panko breadcrumbs
• Extra-virgin olive oil, for deep-frying
• 2 cups of warmed store-bought marinara sauce

Preparation:

1. Preheat oven to 350°F (175°C). Place the almonds on a baking sheet and toast until golden brown, 7-10 minutes. Keep an eye on the almonds constantly, as they can burn quickly. Cool and chop.
2. In a large bowl, combine the risotto, toasted almonds, parsley, and egg. Scoop about 2 tablespoons of the mixture and roll it around each cheese cube to make 12 balls. Roll them in breadcrumbs, coating evenly, then place in the freezer until the balls are set, about 10 minutes.
3. In a large, deep skillet, heat 1/2 inch of olive oil over medium heat until it reaches 175°C (350°F) on a deep-fry thermometer (you can also test by dropping a few pieces of risotto into the oil; the oil should sizzle). Fry the rice balls, a few at a time, turning occasionally, until golden brown on all sides, about 6 minutes.
4. Using a slotted spoon, transfer the arancini to a paper towel-lined plate to drain any excess oil. Serve warm with marinara sauce for dipping.