Arancini
Arancini
(1 large ball per person, or 2 small)
Take your leftover risotto from the fridge about an hour before you want to eat, and spread it in a layer on a cookie sheet or baking dish. The idea is to take the chill off so that the fried ball will not be cold on the inside, nor will you have to burn the crumbs in order to get the inner bites warm.
Place Japanese panko breadcrumbs in a shallow dish.
Heat whatever quantity of tasteless oil you feel comfortable with in a utensil you like. I use a deep fryer, but a large saucepan
Now with clean hands, roll a good portion of risotto into a ball about the size of lime, or if you’re feeling as if you’d like them more fork than finger food, a lemon. Flatten the ball a bit and tuck a small piece of buffalo mozzarella inside, then fold the edges back together and roll into a ball again.
Roll in breadcrumbs till completely coated. When a pinch of breadcrumbs in the oil fries instantly, the oil is ready. Carefully place each ball in the hot oil and let cook until brown, turning frequently. The idea is to get the inside warmed through — of course you can’t tell, but you can imagine — without over-browning the outside. When you are happy with the coloration of your arancino, take it out and place it gently on a few folded paper towels. If you have a plate-warming oven, place the arancini inside and keep adding to the plate until you are finished.