This is a great recipe to use for leftover risotto. It's also a great make ahead appetizer. Cook up the risotto 2 days in advance of the party. Portion, roll into balls, and coat with bread crumbs 1 day before the party; just store them on a cookie sheet in the fridge, covered with foil. The day of the party right before it begins, pull out the arancini and allow to sit on the counter for 15 minutes. Fry the arancini until crispy and serve. The arancini are best a few minutes after being fried but are good at room temp as well.
I like to do a mix of plain bread crumbs and panko whenever I bread something. Panko adds a crispy texture but I've found if I do all panko it's too crispy and shreds the inside of my mouth. The combination makes sure the arancini are covered but still really crispy.
If you want to get extra fancy you can stuff the rice balls before frying - adding a mozzarella cube or other cheese cube of your choice to the middle of the ball while rolling.
For serving you can be fancy and skewer each rice ball and drizzle it with sauce and top with herbs or you can be casual and pile the rice balls high on a platter with a side of dipping sauce.
Ingredients:
2 cups Risotto - cooked and cooled
1 Egg
1/2 cup parmesan, plus more for serving
2 cups Bread Crumbs (mix of plain and panko)
Marinara Sauce or your favorite dipping sauce for serving
Fresh chopped basil, optional
Canola Oil
Directions:
1. Add egg, parmesan and 1/4 cup bread crumbs to the risotto. Stir to combine and make 1/2 inch balls.
2. Toss balls in remaining breadcrumbs to coat.
3. Fry breaded balls in canola oil. Get a large pot with 2 inches of oil at the bottom and heat to medium high heat (350 degrees). Fry for a few minutes or until golden brown.
4. Drain fried rice balls on paper towels and sprinkle with a pinch of salt. Serve with dipping sauce and topped with fresh herbs.
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