This next recipe is for my sister Gingi (real name: Lindsey). Every year on her birthday she has one request–that I make Arancini di Riso. Making the arancini (also known as rice balls) can be a tedious process because it requires making risotto first, which as we know takes a while to make. Making the final product, though, is always worth the effort because my family really enjoys them and they are gone before I know it. 🙂
Leftover risotto is mixed with 1 egg, fresh bread crumbs, and parmigiano-reggiano cheese plus a little extra salt and pepper. I use my (very clean) hands to mix.
Roll a portion of the rice mixture into a ball the size of a clementine.
Meanwhile, I chopped some fresh mozzarella into small cubes. I highly recommend using fresh mozzarella here. It melts beautifully and tastes even better. So creamy and slightly salty…mmm
Press a small cube into the center of each rice ball. Then, move some of the rice mixture over the mozzarella and roll the ball in your hands a few more times until it is nice and round.
Like this. 🙂
Meanwhile, heat up some oil in a large pan until it is about 1 inch deep.
Roll the rice balls in some more bread crumbs until coated evenly.
Place in the oil and cook until browned evenly on all sides.
Serve with your favorite store bought or homemade marinara sauce.
And maybe a Strawberry-Avocado Salad.
Arancini di Riso
2 cups leftover risotto
1 large egg
1/2 cup freshly grated parmigiano-reggiano cheese
1 cup freshly grated bread crumbs
4 oz. fresh mozzarella cheese, cubed
Vegetable Oil (for frying)
Marinara Sauce (for dipping)
Salt & Pepper
1. Combine the risotto, egg, cheese, and 1/2 cup fo the breadcrumbs.
2. Form small balls of the rice mixture (approximately the size of a clementine).
3. Press a cube of mozzarella cheese into the center of each ball. Cover the cheese with a bit more rice mixture and roll into an even, round ball.
4. Place the remaining bread crumbs in a small bowl. Roll each ball in the breadcrumbs to coat each one evenly.
5. Heat oil in a large heavy bottomed pan–about 1 inch deep.
6. Once the oil has reach 350 degrees, place about 5 arancinis in the oil and cook until browned evenly on all sides, about 5 minutes.
7. Place cooked arancinis on a plate lined with paper towels to drain a bit of the oil. Serve hot with a side of marinara sauce.
More recipes will be coming soon, including some Blood Orange Cupcakes that are incredible!
Now I am off to work on some new jewelry for an exhibition I am participating in on papersnitch. I am thrilled!