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It’s not that common for me to have leftover risotto around, but I have to admit I’ve looked forward to that happening. This is the first time that I’ve made arancini at home, usually made with day-old risotto, or at least 2-hour-old risotto that’s not as loose as when first cooked. In fact, I found, it basically has to be very cool in order for the spheres to hold their shape and not fall apart.

The risotto is formed into balls, with a little piece of cheese pressed into the centre (smoked mozzarella was my choice), and then the ball is rolled in flour, then egg, then breadcrumbs before frying until golden in oil. Dip into tomato sauce and enjoy.

 

I don’t know if I will ever go to the trouble of making risotto for the sole purpose of making arancini, but I will always try to make too much risotto in the future. For sure.

P.S. My arancini are black in the centre because my risotto was leftover from my black rice and ramp risotto.