Arancini Di Riso

Name: Arancini Di Riso
Yield: makes about 20
Ingredients: 2 cups Basic Risotto (page 128), cooled; 1 1/2 cups dried Italian-style bread crumbs; 1/2 cup freshly grated Parmesan cheese; 2 large eggs, beaten to blend; 2 ounces mozzarella cheese, cut into 1/2-inch cubes; Vegetable oil (for deep-frying)

December 9, 2011

Arancini di Riso means “little orange rice balls”—orange, because the risotto was traditionally made with saffron (the version called Risotto Milanese), which gives the rice an orange tint. This recipe is one of the many brilliant ways that Italians have for using up leftovers.

Recipe notes

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