Cooking and Serving: Cook time: 30min – Vegetarian – 20 servings

Ingredients

Produce
• 2 cups Risotto with mushrooms and peas
Refrigerated
• 2 Eggs, large
Baking & Spices
• 1 Salt
Oils & Vinegars
• 1 Vegetable oil
Bread & Baked Goods
• 1 1/2 cups Italian-style bread crumbs, dried
Dairy
• 2 oz Mozzarella
• 1/2 cup Parmesan, grated

Description

One really good reason to make extra risotto on purpose Arancini! You can use pretty much any leftover for the base of this , but one, I used my Mushroom with Peas.