Arancini di Riso means “little orange rice balls”—orange, because the risotto was traditionally made with saffron (the version called Risotto Milanese), which gives the rice an orange tint. This recipe is one of the many brilliant ways that Italians have for using up leftovers.
Recipe information
Yield
makes about 20
Ingredients
Preparation
Step 1
In a large bowl, stir the risotto, 1/2 cup of the bread crumbs, the Parmesan cheese, and the eggs to combine. In a medium bowl, place the remaining cup of bread crumbs. Using about 2 tablespoons of the risotto mixture for each cube of mozzarella cheese, form the risotto mixture around the cheese cubes to enclose completely and form into 1 3/4-inch-diameter balls. Roll the balls in the remaining bread crumbs to coat.
Step 2
In a large, heavy saucepan, add enough oil to reach a depth of 3 inches and heat over a medium flame to 350 degrees F. Working in batches, add the rice balls and cook until brown and heated through, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Let rest for 2 minutes. Serve hot.
