Arancini

I previously posted a recipe for mahi mahi that sat on a bed of saffron risotto. The recipe usually results in leftover risotto. If you've seen leftover risotto, you know that it's basically a glob of mush. But, this is a good thing! I take the leftovers, and refrigerate or freeze it. And when I have guests coming over, I thaw the risotto, and easily make arancini (fried risotto balls). The end result is a crispy exterior, with an extra creamy and deceivingly rich interior. It's always been a hit. The method is super simple. All you have to do with the risotto, is shape, bread, and fry. You can refrigerate leftover risotto for up to a week before making the arancini. If it's any longer, I would freeze it, and thaw before making your arancini.

If you're watching your figure, and prefer not to deep fry, shape your risotto into cakes, as shown below. Just bread them in the same manner as the arancini, and pan sauté with a little bit of olive oil.

See Recipe!