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Make some risotto leftovers on purpose - because it lives its best life in the form of arancini!
Arancini, or fried risotto balls, are a popular snacktime street food all throughout Italy. They always make an appearance on Giada's menus, and with good reason: with a crunchy exterior, and a super cheesy and creamy risotto filling, arancini is essentially the perfect fried food.
The beauty of this perfect little bites is that the prepwork is essentially all done for you once you make risotto. Once the leftovers have hungout in the fridge for just a few hours (and up to several days) they're ready for their second life as arancini! Mix it up with some eggs to bind, and you can form them into ball shapes (an extra square of cheese in the middle doesn't hurt, either!). Even after breading them completely, you can set them back in the fridge until you're ready to fry them up.
Once they're fried, and you give the golden brown crunchy arancini balls a sprinkle of salt, you'll be hooked on first bite and resolve to make extra risotto every time. And yes, this works with any risotto recipe!
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