Stretching Leftovers Into Week Two (Maybe): Arancini

At the Zeoli household when risotto is made there are inevitable leftovers in significant quantity...even chipped away at for days afterward, a good portion remains.  Still perfectly serviceable, this aged food is often taken for granted, pushed further and further to the back of the fridge to may way for fresher things.  But there's a much better end to risotto's life cycle and it involves a pretty quick treatment, virtually reinventing and assuring it gets eaten quickly.

Arancini mean little oranges, so called because they are the shape, size and color of the fruit that drop from tress along sidewalks of many warm European cities...perhaps planted for the bonus effect of preventing scurvy among the gypsy population.  In Sicilian tradition they are filled with meat ragu and mozzarella.  In Rome they're called suppli, and more often than not shaped like croquettes, filled with prosciutto, mozz and peas.

I say maybe they'll last into week two in the title because breaded fried foods seem to trigger a human impulse to continue eating beyond normal satiation, so once made these may not last long at all.  So even though these are quite satisfying and not exactly light, I find that I can just keep eating them, knowing they don't get better than a minute or two out of the hot oil.

The batch of risotto which we used to make the balls pictured here was a simple one of grape tomatoes and mozzarella, basically a risotto "caprese".  Conveniently, the mozzarella was already there for us, and the tomatoes added a nice touch of sweet and tart to the end result.

Fried rice balls can really be made with any type of risotto I can think of, as long as, after sitting several hours or overnight, it becomes tight and easy to mold.  You can simply take the leftovers, form them and fry, or you can stuff them with new ingredients like melty cheese, meats, etc.  Even a seafood risotto would make for some good arancini, for instance.    

Not that there's a law I know of stating fried rice balls must be made from a batch of risotto previously consumed in original form...arancini can be the intended result from the beginning, just give the rice several hours in the fridge to firm up after initial cooking.  You can also do this with farrotto, or farro cooked in the method of risotto, for an earthier and healthier rendition.  

Ingredients:

A portion of risotto already made (at least 2 cups worth of leftovers I'd say)
Optional: favorite cheese to stuff the balls with, preferable one that melts well, as well as diced prosciutto, ham, bacon, etc. or leftover meat sauce
Bread Crumbs: for 2 cups of risotto, 1 cup bread crumbs and go from there
Eggs: for 2 cups of risotto, 2 eggs and go from there
1/2 to 1 liter oil for frying
Salt to taste

Take the risotto straight from the fridge and form into balls; the size of a clementine or small orange works well.  If you're stuffing them, take your finger and press into the ball, making an indentation in which to place stuffing, then close the ball up around it.  Dip the balls into the egg wash to coat, draining excess, then roll around in the bread crumbs.  Set aside on a sheet tray until all the risotto is used up.

Heat the oil in a heavy bottom pot to 375° F or until a small bit of the risotto sizzles and floats to the surface.  There should be enough oil to cover the balls by 2/3 at least.  Gently place the arancini in the oil, a few at a time so as not to overcrowd the pot, and fry, turning once or twice for even cooking, about 5 minutes overall.  Drain to a sheet pan with absorbent paper and season with salt.

Serve immediately and watch them disappear.