Arancini

  • Prep Time
    30 minutes (not including the risotto)
  • Cook Time
    15 minutes
  • Serving
    4
  • View
    70

Here’s what you do with leftover risotto!  In fact, this is a good reason to HAVE leftover risotto.  This dish is so much fun to make and soooo delicious.  When you cut into the crispy balls, the cheese oozes out… yum.  And although making your own tomato sauce would be wonderful, I really like this jarred Rao’s sauce with these rice balls.  The balls I made were a little bigger than golf balls, tender on the inside, crispy on the outside and stuffed with gooey cheese.  You should set up a station with three dishes or bowls so that you are ready to coat the balls in flour (lightly), then dip them in beaten egg, then dip/roll them in the bread crumbs. I fried them two at a time so that the oil would stay hot but I probably could have fried them three at a time.  I saved my leftover cooked Arancini balls and actually BAKED them the next night and they were just as good as the night I fried them.  My last tip for making these:  buy plain Panko bread crumbs and give them a whiz in the food processor for a slightly finer crumb.  While this would make a great appetizer for a big dinner, two rice balls were a perfect weeknight supper for me.

Arancini is a traditional Sicilian dish and you can stuff it with a ragu, other vegetables including peas or whatever strikes you as delicious.

Ingredients

Arancini

    Directions

    Leftover risotto that has been in the frig overnight is crucial. It will stick together properly and allow you to make uniform and neat balls. Heat the Rao's sauce. Pour enough oil into a Dutch oven so that you have about 3 inches to fry the balls. The oil should be 350 degrees when you fry the balls.

    Step 1

    Make the balls. Take a scoop of rice in the palm of your hand. Poke a cube of cheese in the middle and wrap the rice around it. Pat the mixture into a ball.

    Step 2

    Dust the ball with flour. Dip it into the egg. Then coat it with the panko crumbs. Put each ball in a pan. Refrigerate the balls for a while.

    Step 3

    Heat the oil to 350 degrees and fry the balls a few at a time. Don't crowd the pot.

    Step 4

    Serve with the Rao's sauce.

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