Here’s an awesome way to use leftover risotto! Arancini di Riso. Which is a way to say fried risotto balls in Italian and make it sound way prettier than “fried risotto balls.” 🙂
WHAT YOU NEED:
- 2 c. cooled risotto (I used this recipe, but didn’t add any cheese – YET!)
- 2 c. Panko breadcrumbs
- 1 clove minced garlic
- 1 egg, beaten
- 6 oz. fontina cheese, cut into cubes
- 2 Tbs. freshly grated Parmesan cheese + more for topping
- salt and pepper, to taste
- oil for frying (I used a mixture of vegetable and canola)
- optional: marinara sauce for dipping
WHAT YOU DO:
In a mixing bowl, stir together cooled risotto, garlic, egg, parmesan, salt, pepper and 1/2 c. Panko breadcrumbs. Using your hands, roll the mixture into round balls (1 to 2 inches in diameter).
Gently push a cube (or two!) of fontina cheese in the center of each ball then seal it all around. Roll each ball in the remaining Panko and place on a baking sheet. Once all the panko is rolled, place baking sheet in the freezer for 30 minutes.
After removing from the freezer, heat 1 or so inches of oil in a large pot, until it’s 325-350°F.
Add about 3-4 risotto balls to the oil at one time, frying until golden on all sides, about 3 to 4 minutes per side. Remove with a slotted spoon and place on a paper towel covered plate to remove excess grease. Repeat until all have been fried.
While still hot, grate some parmesan cheese on top, and serve. Optional: Use marinara for a dipping sauce.
recipe adapted from howsweeteats.com