Leftover risotto is fine heated up as is, but why wouldn’t you want an adult version of a cheese stick? Arancini means “little orange.” This version is true to the name as the predominant color of the vegetables is orange.
Traditionally arancini are deep-fried, but I tried a baked version instead. I’ve baked farro “rice” balls before.
Arancini sound much more impressive than they are difficult to make. Start with refrigerated risotto and the rest is a snap.
If you didn’t make the autumn vegetable risotto, use about 1 c roasted autumn vegetables and 1 1/2 c cooked risotto. Refrigerate risotto overnight.
- 2 c leftover autumn vegetable risotto
- 8 1/2″ chunks of fresh mozzarella or other cheese (I used about 1/4 of a lg ball)
- 1 c Italian-flavored panko
- 2 eggs
- EVOO spray
- Red sauce, for drizzling (For simplicity, I blended up some San Marzano tomatoes and added some fresh basil, sea salt and black pepper)
What you do:
- Heat oven to 350˚.
- Prepare baking sheet with parchment paper.
- In one sm bowl add panko.
- Add eggs to another sm bowl and whisk to mix.
- Using an ice cream scoop or a 1/4 c measuring cup, scoop risotto into your hand.
- Press into a patty and make a depression in the center.
- Top with cheese.
- Cover cheese with risotto, forming a ball.
- Roll in egg and then in panko.
- Place arancini on baking sheet.
- Repeat with remaining 7 balls.
- Spray with EVOO (I have a mister, but Pam or an alternative is fine).
- Bake for about 30 min, or until panko turns golden brown.