Thursday, February 17, 2011

Risotto Balls, "Arancini"

This is an old sicilian tradition.  Families would use their leftover risotto from the night before to make these wonderful snacks!
I discovered them years ago, and I have been introducing them to people ever since! Needless to say they are always a hit, and people always request them for parties......
Start out by making basic risotto.  If new to the risotto game,  just follow the basic recipe on the back of any arborio rice box....

For risotto balls you will need-

chilled risotto
fresh Mozzarella ball, cubed
all-purpose flour, for dredging
2 large eggs, lightly beaten
dry bread crumbs or panko
vegetable oil for frying

-Roll chilled risotto into balls using wet hands. 
-Poke a small hole in center of each ball and insert a cube of cheese, (or put on top of chilling risotto, as I did here) then re-form into a ball.
-Put flour, eggs, and bread crumbs in 3 separate bowls. 
-Dredge risotto ball in flour, shaking off excess. Dip in egg, then dredge in bread crumbs and transfer . Repeat with remaining balls.
-Heat 2 inches oil in a 4- to 5-quart heavy pot. 
-Working in batches of 4, lower rice balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, 2 to 3 minutes per batch. Transfer with slotted spoon to paper towels to drain. Season with Salt/Pepper
Serve warm. (plain or with your favorite marina sauce...)
to die for..........

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