meatless monday: arancini
This is a pretty quick post as I just got back from a 5-night work trip and am beyond exhausted. So, this recipe is as quick as this post will be. Arancini are great way to use up leftover risotto. If you’re looking for a risotto recipe or inspiration, check out the tete-de-moine risotto from awhile back.
Promise for some more eloquent posts this week when I’ve recovered from travel. Until then…
- 1 1/2 cups leftover risotto
- 1 cup panko breadcrumbs
- 1/2 cup parmigiano
- 1/2 soft cheese that’s good for melting–we used mozzarella (optional)
- 2 eggs
- 1/2 cup vegetable or olive oil
- Preheat oven to 350 degrees.
- Set up 2 shallow bowls. In one, lightly beat eggs. In the other, add breadcrumbs and parmigiano.
- Using chilled risotto (I find it’s easier to handle), get a small handful of risotto and create a ball by rolling between your hands.
- Now, poke a hole into the middle with your index finger and stuff with soft cheese.
- Roll the ball again to close up the hole.
- Dip rice ball into egg and then breadcrumbs.
- Repeat dipping process (egg then breadcrumbs) to get a nice, thick coating of breadcrumbs.
- Continue until you’ve used all your risotto.
- Heat oil on medium heat in a skillet.
- Cook arancini in batches, allowing them to reach a golden brown. It’s easiest to brown them by just rolling them about, so don’t crowd the pan too much.
- Once browned, place on a baking sheet and cook for about 8-10 minutes in the middle rack.
- Serve immediately with salad or, in our case, lightly wilted spinach and garlic.