Ingredients
- 4 cup(s) leftover Leek, Bacon, and Pea Risotto, cold
- 2 ounce(s) fresh mozzarella, cut into 8 cubes
- All-purpose flour, for dredging
- 2 pint(s) cherry or grape tomatoes
- 4 sprig(s) thyme
- 1 tablespoon(s) extra-virgin olive oil
- Coarse salt and ground pepper
- .333 cup(s) vegetable oil
- 2 bunch(es) arugula, thick stems trimmed
Description
A Melted Mozzarella Center Makes These Risotto Cakes Special.
Delish
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