PanchoHambre
New member
a great way to use up leftover risotto
fry some bacon in a heavy bottom skillet
while bacon is frying set up three dishes with flour, beaten egg and breadcrumbs
chop crispy bacon into bits, reserve half, leave residual bacon grease in pan
form balls of rice in the palm of your hand filling with bacon bits and cheese (can be creative with filling or use other leftovers, using the cheese you used for the risotto works well if using veggies like peas pre cook)
form all of the balls and place on a greased plate or board
roll the balls one by one in flour, then egg, then breadcrumbs and place on another greased plate
heat pan with bacon fat and add olive oil as needed and brown balls under medium heat until golden
remove from heat
serve immediately
I like to serve them with a salad and tangy balsamic vinaigrette (the fresh salad and tangy dressing sets off the richness of the arancini nicely this time with blood organges, red onion and avocado. Top salad with remaining bacon bits. a light red like a pino noir or a crisp white savignion blanc or pino grigio goes well too.
the arancini should be crispy and hot on the outside and melty and rich in the middle
I am not really good at dainty or pretty but you could definitely dress these up and made them look as good as they taste
fry some bacon in a heavy bottom skillet
while bacon is frying set up three dishes with flour, beaten egg and breadcrumbs
chop crispy bacon into bits, reserve half, leave residual bacon grease in pan
form balls of rice in the palm of your hand filling with bacon bits and cheese (can be creative with filling or use other leftovers, using the cheese you used for the risotto works well if using veggies like peas pre cook)
form all of the balls and place on a greased plate or board
roll the balls one by one in flour, then egg, then breadcrumbs and place on another greased plate
heat pan with bacon fat and add olive oil as needed and brown balls under medium heat until golden
remove from heat
serve immediately
I like to serve them with a salad and tangy balsamic vinaigrette (the fresh salad and tangy dressing sets off the richness of the arancini nicely this time with blood organges, red onion and avocado. Top salad with remaining bacon bits. a light red like a pino noir or a crisp white savignion blanc or pino grigio goes well too.
the arancini should be crispy and hot on the outside and melty and rich in the middle
I am not really good at dainty or pretty but you could definitely dress these up and made them look as good as they taste
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