For Gingi

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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. 🙂


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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.


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Roll a portion of the rice mixture into a ball the size of a clementine.


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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



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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.


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Like this. 🙂


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Meanwhile, heat up some oil in a large pan until it is about 1 inch deep.


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Roll the rice balls in some more bread crumbs until coated evenly.


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Place in the oil and cook until browned evenly on all sides.


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Serve with your favorite store bought or homemade marinara sauce.


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And maybe a Strawberry-Avocado Salad.


Arancini di Riso

4 servings


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!


xo,


Jenna

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4 thoughts on “For Gingi

  1. kjhenderson85 says:

    I will be testing this recipe out asap! Hope class tonight was splendid. I had this vision of you being on a t.v. show someday…Rachel Ray meets Do It Yourself(slash add in your jewelry in somewhere)

  2. Gingi says:

    Loveeeeee it! Thanks for the post andddd the reminder that you need to make me them ASAP! October is too far away… I need my fix!

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