Arancini

On the rare occasion that your family doesn’t demolish all of the risotto you made for dinner, this simple and delicious appetizer is a great repurposing of your leftovers!

Ingredients

(yields approximately 15-18 rice balls)

• One cup of risotto*

• One medium onion minced

• Four cups of chicken stock

• One quarter pound mozzarella cubed

• One egg, beaten

• One cup of plain panko bread crumbs

• Four cups of canola or vegetable oil

*For best results, use risotto which has completely cooled (leftover is even better.) If you do not make the risotto ahead of time them, add a generous amount of grated Parmesan cheese to it once cooked to help to bind it.

Directions

Heat two tablespoons of olive oil in a saute pan and add the onions. Cook them until they are translucent (about 3 minutes.)

Cook the risotto according to the package and add the onions. I always cook my risotto in chicken stock.

Shape the risotto into a 2 1/2-inch diameter ball.

Press a hole in the middle and place a few cubes of buffalo mozzarella cheese inside. (Variation: peas, prosciutto or use your artistic license)

Reshape rice ball until mozzarella is fully enclosed.

Roll each rice ball into beaten egg and coat evenly with breadcrumbs.

Cook in batches in a deep fryer at 365 degrees. Do not overcrowd them. Cook them for about five minutes.

Once removed, place the arancini on paper towels to absorb any excess oil. Serve hot or at room temperature.