The best thing about Risotto is what you can do with the leftovers.  I’m not sure what I like better, the risotto or the arancini.  This is also known as Suppli al Telefono for the long strings of cheese the are evident when you cut them.

raw aranciniLeft over risotto (see previous post)                                                                                                                                               Mozzarella  cheese, cut into 1/2 inch dice                                                                                                                                            flour, beaten egg and dried bread crumbs for dredging

Form the risotto into walnut size balls.  Using your finger, make a hole in the ball and place the mozzarella.  Shape the ball around the cheese.  Dredge the balls first in the flour, then the egg and finally the bread crumbs.  Fry them in hot oil until browned.  If you don’t want the oil, you can bake them in the oven but they sure taste better fried.  Serve while still hot and the cheese is still melted.

cooked aranciniarancini and salad

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