Wednesday, July 06, 2011

Arancini, Risotto Rice Balls

The best use for a leftover! These crispy, cheesy bite-sized balls are made from cooked risotto rice and are stuffed with cheese and fried 'till golden brown. Next time you make a risotto, cook a little extra for these; they can be made ahead and kept frozen 'till you need them. The large texture of panko bread crumbs will give a more crispy crust then regular bread crumbs.



Risotto rice (Arborio), cooked and cooled

Fontina cheese, cubed

Panko bread crumbs

Oil for frying

1. Using a small ice cream scoop (1 oz) scoop out as many balls of rice as you want.

2. Push a small cube of cheese into the rice ball and form back into a smooth ball.

3. Roll the rice ball into panko bread crumbs, no need to dip in egg, its already somewhat sticky.

4. Deep fry at 350F till golden brown, drain and season with kosher salt, serve warm.

Note: Any kind of melting cheese will work and any kind of bread crumbs also.

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