Re: PanchoHombre's Leftover Arancini (rice balls)
the recipe is not really a recipe but a method
Risotto is one of those things that generally is easier to make in volume but reheats poorly as a sticky mess so this is a good way to use it up along with other tid bits of veggies or meat
basically this is how it goes
Ingredients
Cold leftover risotto (or sub any rice pilaf that has a creamy/cheesy texture)
beaten egg
bread crumbs
Filling (cheese, meat and/or veg - diced fine)
Olive Oil
take one heaping spoonful of risotto
press filling into center and form into small ball
roll ball in egg mixture then in bread crumbs to coat
in a heavy skillet heat oil (maybe 1/2" deep)
preheat oven medium heat
when oil is hot add rice balls and brown on all sides
place browned rice balls on a greased baking sheet
place in oven and heat until cooked through
keep warm til serving
serve with light baby greens salad and a bright vinaigrette to cut the richness of the arancini
that is more or less how I do it - sorry I am terrible at writing recipes because I just sort of wing things -
here is an "official" version from Giada
http://www.foodnetwork.com/recipes/giada-de-laurentiis/arancini-di-riso-recipe/index.html
Q - this was a pretty mild brie (cheap) but the frying tends to dull strong flavors - once i made this with a risotto i had prepared with a truffled cheese that was entirely too string for me originally - but arancini I made from it the next day were delicious.
, I could just dig right into that cheesy deliciousness.
