Arancini With Marinara Sauce

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Martha Stewart


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4 cups Arborio rice

1 tablespoon olive oil

3 to 4 cloves garlic, finely chopped

5 large eggs

1 1/2 cups freshly grated Parmigiano-Reggiano cheese

1 1/2 cups Italian-style breadcrumbs

2/3 cup finely chopped fresh flat-leaf parsley

Coarse salt and freshly ground pepper

1 pound fresh buffalo mozzarella cheese, cut into 1/2-inch cubes

1/2 pound thinly sliced hot capicolla or proscuitto, halved and folded into quarters

Canola oil, for frying

Marinara Sauce

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