Arancini: The Battered & Fried Italian Riceball

Arguably one of the most celebrated utilization of leftover risoto known to man, this week we are trying our hand at Arancini. Italy is known for its’ celebration of food and drink, but finding a way to turn leftovers into a well known and respected dish is an accomplishment to be respected. These savoury deep fried rice balls are excellent as appetizers or even as the main course. With cheese, mushrooms, butter and wine what’s not to like?

Ingredients:

2 cups cooled risoto

2 cups flour

1 Egg

1 cup bread crumbs

½ cup chopped fresh parsley

¼ cup grated parmesan cheese

¼ cup olive oil

Directions:

Lay out three bowls; one with the flour, one with cracked eggs and the last containing breadcrumbs, parmesan cheese and parsley.

Divide and form balls of rice from risoto.

Roll in flour, then egg, then breadcrumb mixture.

Set aside to rest until ready to fry.

In a hot pan add oil and once hot cook rice balls on each side until browned.

Cooking time should be approximately 10 minutes.