Yesterday’s leftover risotto is today’s arancini! Arancini, which means “little orange” in Italian, is a rice ball stuffed with cheese or meat that’s coated in breadcrumbs and then fried. I used some leftover chanterelle and morel mushroom risotto for this recipe, but feel free to use your favorite risotto recipe.
Wild Mushroom Arancini
adapted from giada
makes ~20 arancini in 30 minutes
2 cups wild mushroom risotto, cooled
2 large eggs, beaten to blend
1/2 cup grated Parmesan
1 1/2 cups dried Italian-style bread crumbs
2 ounces fresh mozzarella, cut into 1/2-inch cubes
In a large, heavy saucepan, add about 2″ of oil. Heat the oil over medium heat until it’s bout 350F.
In a medium bowl, combine the cooled risotto, eggs, Parmesan cheese and 1/2 cup of the bread crumbs. In another bowl, place the remaining 1 cup of breadcrumbs.
Using about 2 tablespoons of the risotto mixture, form into a ball. Insert a cube of mozzarella into the center of each ball and form the risotto mixture around the cheese. Roll each ball into the bread crumbs to coat.
Fry the rice balls in batches until browned on all sides and heated through, turning as necessary; about 4 minutes. Use a slotted spoon to remove the arancini onto paper towels to drain. Season with salt and let rest 2 minutes. Serve hot.
Feel free to use whatever leftover risotto you may have on hand for this – or your favorite risotto recipe!
Prep Time: 20 minutes
Cook Time: 10 minutes