Risotto with a Twist

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Forget about burgers or hotdogs, this is the ultimate Neapolitan street food. Italian chef, Gino D’Acampo

Risotto is not one of those leftover meals that gets better and better the longer it sits in the refrigerator. Soups, chili, and spaghetti sauce actually taste better left over than fresh because their flavors develop, and as we say in the food world, have time to marry. When reheated, Risotto gets so thick and gummy that it nearly becomes inedible when served as leftovers the next night. Luckily, it can be transformed into an entirely new dish and is a much more appealing addition to the dinner table than a bowl of leftover risotto.

For many years, Italians have morphed leftover risotto into arancini, or deep fried risotto balls, to create quick and easy suppers. Arancini was a way to recycle food as opposed to throwing day-old risotto away, and it's a practical way to make two meals for the price of one. Once the tasty crispy rice gems gained in popularity, risotto balls then became the simple Southern Italian street food enjoyed by locals and tourists alike. According to some, arancini are the perfect Neapolitan snack on the go, and I couldn't agree more.

I first had risotto balls in Auburn at this great Italian restaurant called Ariccia. We shared an order for our first course, and immediately, we fell in love with the risotto's light crispy outside and rich creamy inside. But, the moment those little fried bites were dipped into the spicy homemade marinara, the dish became an instant family favorite.

So, what to do with the leftover pea and asparagus risotto from the other night? I say, do as the Italians do; make a beautiful, yet simple dinner worthy of a fancy restaurant or the streets of Southern Italy. To be honest, I'd take the streets of Southern Italy any day because where else can you get arancini at two in the morning after a wild night when hunger pains hit?

Arancini (Risotto Balls)
Makes 8 balls

Canola oil for frying
2 cups leftover risotto (recipe in the post below)
2 eggs, beaten
1/2 cup parmesan
1 cup fresh bread crumbs
1/2 tsp. Italian seasoning
1/2 ball of fresh mozarella, cut into cubes
Marinara sauce

Pour enough oil in a large heavy sauce pan to reach about 3 inches deep. Heat the oil until 350 degrees. In a large bowl, stir together risotto, eggs, parmesan, 1/2 cup bread crumbs and Italian seasoning. Start with about 2 tbs. risotto mixture, and roll it into a ball. Flatten the ball and top with 1 cube of cheese. Take another 2 tbs., roll into a ball, then flatten and place on top of cheese. Pinch the disks together and roll into a ball. Coat risotto ball in bread crumbs and set on a plate. Repeat with remaining risotto.

When the oil is at temperature, add the balls to the pan and fry until golden brown, turning them as necessary, about 4 minutes. Drain on paper towels. Serve with heated marinara sauce, and enjoy them as an appetizer or as a meal with side salad.