approximately 2 cups of leftover risottocold from the fridge (I used leftover pea & bacon risotto)
about 1/2 cup panko
about 1/2 cup freshly grated/finely shredded Parmesan cheese
½teaspoonItalian seasoning(or some minced fresh herbs if you have some)
kosher salt and freshly ground black pepperto taste
1large eggbeaten
2mozzarella pearls per rice ballor about a 1/2" square piece of your favorite cheese per rice ball
For the Breading
2large eggsbeaten
1cuppanko whisked together with a heavy pinch of salt and pepper
For Frying
Enough shortening or oil to reach a depth of 3" in a large, heavy-bottomed pot or Dutch oven
For the Marinara (Makes more than strictly necessary, but you won't be sad about it at all)
2Tablespoonsbutter(I used grass-fed)
1Tablespoonolive oil
½small-ish sweet onionsmall dice
3clovesgarlicpeeled and smashed
½teaspoonkosher salt
several grindings of black pepperto taste
2 28ozcans whole tomatoes, San Marzano if you can find them
1/4-1/2teaspoondried Italian seasoningto taste
Instructions
For the Arancini
Mix together the risotto, panko, Parmesan and Italian seasoning. Don't worry if you end up mushing up the rice some. It's okay.
Taste for seasoning, and then mix in the beaten egg and any salt/pepper you think it needs. (It might not need any).
Divide the mixture into 8-12 equal pieces, depending on how large/small you want your arancini to be. Mine were fairly large, making balls roughly 2" in diameter.
Flatten out a piece of your "rice dough" and place your cheese in the center. Fold the rice up and around the cheese, trying to make sure the cheese is in the center.
Shape into balls fairly firmly. You want the rice to be compact so it doesn't fall apart in the hot oil.
Continue until you've used up all the rice mixture.
For the Breading
Roll each rice ball into the egg, letting excess drip off.
Cover completely with the seasoned panko.
Set aside so the breading can set up while you heat your oil.
For Frying
Bring your oil/shortening to 350F.
Fry balls, 2-3 at a time, until very deeply golden brown. If you're making large ones like I made, put them in a 325F-350F oven after draining on paper towels for a couple of minutes. You want to make sure they are hot all the way through and that the cheese melts. If you make smaller ones, you should be fine putting them in a 200F oven to keep warm.
Serve with marinara sauce of your choice.
For the Marinara Sauce
In a medium, heavy-bottomed sauce pan, melt the butter. Add the oil and heat until the oil ripples.
Add the onion and garlic and cook over medium to medium-high heat until the onions and garlic are starting to brown in spots. You're looking for a medium to deep golden brown, not unlike the color of the arancini.
Once the aromatics have some lovely color on them, add the rest of the ingredients, all at once.
Bring to a boil and then simmer for 45 minutes to an hour, until the sauce has become very thick. Stir occasionally.
Taste once the sauce has reduced and add a bit more salt if you think it needs it.
Carefully transfer the sauce to a blender (or use an immersion blender) and pulse until it reaches your desired consistency. I like mine fairly smooth, but make yours how you like it.
Return to the pot and keep at a very low simmer until ready to serve.
To Serve
Spread a generous amount of marinara in a shallow bowl or on a plate.
Top with however many arancini you wish to consume.
Add a bit more sauce to the tops of the rice balls and then finish with a sprinkling of grated for finely shredded Parm.
Take a bite, and smile really, really big. Keep eating, and enjoy!