Due to my severe lack of portion size control, I was left with half a pan of mushroom risotto from the night before. I seriously could not have eaten another morsel at the time, so instead, stuck the entire pan in the fridge with a vague plan of eating it the next day. The next day, in my more sober state, I remembered arancini. Simple little Italian breaded rice balls that are ideal for leftovers! If you want, you can make risotto especially, then spread it out on a platter to cool completely.
It’s difficult to give you quantities of anything as it really depends how much leftovers you have.
leftover risotto (any flavour will do)
small cubes of mozzarella cheese
canola or olive oil (for deep frying)
Make sure your risotto is not too watery, if it is, add a few breadcrumbs to make it dryer – it should still be a little ‘claggy’. Take a heaped tablespoon size of risotto in your hand. Mould it into a ball, then make a hole in the middle with your finger. Push a basil leaf and a cube of mozzarella into the centre, then remould the ball to cover the cheese.
Roll the ball, quite firmly in the bread crumbs to cover. Repeat with the remaining risotto. Cover and leave at room temperature until you need them.
Heat a small pan with enough oil to cover the arancini. When hot, drop a few arancini into the oil. Keep them moving and cook for 2-3 minutes until browned on the outside. Leave to drain on paper towels. Repeat with the remaining arancini.
Serve hot or at room temperature with a little creamy, homemade Aoli (garlic mayonnaise) on the side. Use this recipe for the Spanish Alioli. It’s pretty much the same!