Arancini are ooey, gooey fried little rice balls, my favorite way to use up leftover risotto. They are so easy to whip up, and the ingredients are very flexible. Stuff a cube of cheese in the center. I like to add ham, sausage, anchovy, or an olive to the center of my Arancini. Serve this savory antipasto with a side of Homemade Tomato Sauce and a beautiful glass of Madonna Nera Rosso di Montalcino.
See ingredients, directions and pairings.
Leftover Risotto
Mozzarella, or other Hard Cheese, cubed
2 Eggs, beaten with a pinch of Sea Salt
Breadcrumbs or Panko
1 Recipe Homemade Tomato or Arrabiatta Sauce
Olive or Avocado Oil, for frying
Scoop risotto using a soup spoon, so each ball is uniform in size.
Stuff with a cube of cheese.
Roll the risotto with the palm of your hands to create a ball.
Dip into the egg.
Roll in the breadcrumbs.
Repeat until all the risotto is gone.
Heat the oil in a heavy-bottomed pot over medium-high heat.
Once the oil is hot, I drop a breadcrumb into the oil to test when it is hot enough, add the Arancini, cooking until browned.
Do not overcrowd the pan.
Transfer the Arancini to a paper towel-lined plate to drain.
Serve immediately with a side of tomato sauce for dipping.
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