arancini

Did you like that food cliff-hanger?

Well by now you've probably guessed I was going to use the leftover risotto to make arancini (aka "little oranges" aka "risotto balls"). This recipie is kind of genius. It's like some food mastermind (or evil mad scientist if you're on a diet, I suppose) took a look at risotto and thought, "How can I make this cheesey rice even better. Of course! I'll stuff it with more cheese and deep-fry it!" Anonymous inventor of the arancini, I salute you.

Side tangent: I have an ongoing debate with my friend Denise about whether or not recipes are invented or evolve. Denise does not believe that for instance, one person came up with the sandwich. Nevermind that Earl of Sandwich story, she thinks he just got the credit for what lots of people over the globe were doing for years. The conversation original started over Nutella and whether or not one person (a person I'd like to give a very big hug to) figured out how amazing melted chocolate and hazelnut is together before spreading the word around. She thinks recipes just happen instinctively and therefore the same recipie must happen in lots of kitchens all the time. I do agree with her on things that are very basic, like baking potatoes, and I also think there should be a category for accidents (popcorn!), but I think someone invented arancini. Denise says this makes me a food-creationist.

ingredients:

leftover cold risotto (I had about 2 cups)
2 eggs
1/2 cup breadcrumbs (plus more for the crust)
mozzarella cheese
vegetable oil

Cut about 10 cubes of mozzarella 1in in size

Beat eggs in mixing bowl. Stir in risotto and breadcrumbs. Mix well with your hands.

Roll risotto mixture into balls about the size of a small clementine. Poke cheese cubes into center and roll again until the outside is smooth

Roll risotto balls in a plate or small bowl of breadcrumbs until sides are completely coated

Heat vegetable oil in large frying pan

Fry until golden brown on all sides. Depending on how deep your pan is, you will probably have to roll them around a lot to get the crust to cook evenly.

Drain on paper towel for a few minutes to absorb excess oil. Just try to wait until they cool.