Arancini (stuffed rice balls)

What to do with left over risotto?  Arancini!  The little deep fried rice balls stuffed with cheese (or meat and peas, or whatever you like).  They are easy to make and always fantastic.

Ingredients

Risotto (see recipe on other page)

2 eggs well beaten

1 1/2 cups Italian style breadcrumbs

1 quart of canola oil for frying heated to 325 degrees

1/2 inch cubes of your favorite italian cheese

Technique

With wet hands, grab a handful of risotto.  flatten out into a disc shape.  Place a small piece of cheese in the center of the disk.  Bring the sides up and form into a ball.

Place a small piece of cheese on a flattened disc of risotto (risotto milanese here)

Place a small piece of cheese on a flattened disc of risotto (risotto milanese here)

Make as many of the rice balls as you will use.

Make as many of the rice balls as you will use.

In a bowl, beat two eggs very well.  In a separate bowl, put the breadcrumbs.  Roll the rice ball in the egg shaking off excess.  Then, roll the rice ball in the breadcrumbs.

Roll in an eggs and then again in the breadcrumbs.  Coat it well.  Shake off excess breadcrumbs.

Roll in an eggs and then again in the breadcrumbs. Coat it well. Shake off excess breadcrumbs.

Place the arancini in the hot oil.  Let it brown.  It should be done in about a minute to a minute and thirty seconds.  Place finished arancini on a rack to drain. I keep mine on a low oven to stay warm.

Let them drain on a rack.  Top them with red sauce if you like.

Let them drain on a rack. Top them with red sauce if you like.

A few hints:

Wet hands make rolling the rice easier

Use warm risotto or at least room temperature risotto.  If you take it straight from the refrigerator, the rice will be very cold and it will take a long time to melt the cheese.  The breadcrumbs may burn.

 


Ciao!