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Arancini
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Description
This is a great second day meal to make with your leftover risotto. A fall favorite!
Ingredients
- 4 cups Cooked Risotto, Chilled Overnight
- 2 whole Eggs, Beaten
- 2 cups Panko Bread Crumbs
- Black Pepper
- Kosher Salt
- 4 Tablespoons Olive Oil
- 1 Tablespoon Butter
- 2 cups Tomato Sauce
- ½ cups Grated Parmesan Cheese
Preparation
Remove chilled cooked risotto from refrigerator. Form 2 inch balls of risotto using your hands and set the balls aside.
In a small bowl, whisk eggs together, and set aside.
In another small bowl, combine panko bread crumbs with salt and pepper to taste. Place this bowl next to the egg bowl, setting up an assembly line.
Prepare a medium-sized saute pan with 4 tablespoons of olive oil and 1 tablespoon of butter. Turn on heat to medium high.
Now, it’s time to run the balls through the assembly line! First, coat in egg, then coat in panko, then transfer to the hot pan.
Sautee arancini until golden brown. Serve hot, on a bed of tomato sauce, and topped with Parmesan cheese.
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The Newlywed Chefs on 10.17.2010
One thing I forgot: it’s fun to hide a small piece of cheese inside the risotto ball prior to breading. Any cheese that is able to melt will do the trick. We used cheddar, because it was all we had in the fridge at the time! It adds an extra delicious surprise!