Arancini

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.

Receipt Date: September 15, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

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

Directions

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.