Arancini di Riso

Arancini di Riso, also known as rice balls, are a traditional dish from the southern Italian region of Calabria. They are popular street food and a common dish in Sicilian cuisine. They are made by forming a mixture of cooked risotto, usually flavored with meat, tomato sauce, and/or peas, into small balls that are then coated with breadcrumbs and deep-fried. The finished dish is crispy on the outside and creamy and flavorful on the inside.

Ingredients:

• 4 cups of cooked risotto (flavored with meat, tomato sauce, and/or peas)
• 2 eggs, beaten
• 1 cup of breadcrumbs
• 1 cup of grated Parmesan cheese
• Vegetable oil for frying

Instructions:

1. Allow the cooked risotto to cool completely.
2. Once cooled, use your hands to shape the risotto into small balls about 2 inches in diameter.
3. In a shallow dish, combine the breadcrumbs and Parmesan cheese.
4. Dip each ball into the beaten egg, then roll it in the breadcrumb mixture, and coat it evenly.
5. Heat the oil in a deep skillet over medium-high heat until hot.
6. Carefully add the rice balls to the hot oil and fry them until golden brown and crispy, about 3-4 minutes.
7. Use a slotted spoon to remove the rice balls from the oil and drain them on a paper towel-lined plate.
8. Serve the Arancini di Riso while they are still hot, with marinara sauce or aioli as a dip.
9. For added flavor, you can also stuff the rice balls with mozzarella cheese or meat before coating them with breadcrumbs.
10. Arancini di Riso can also be baked in the oven at 350F (175C) for about 20 minutes.

Note: You can also use leftover risotto for this recipe, but make sure it is not too dry before shaping it into balls. If the risotto is dry, add a little water or extra virgin olive oil to make it more pliable.