Arancini!

After you make our risotto, you will most likely have leftovers. This arancini recipe is the perfect way to use those leftovers!

Ingredients:

• Leftover risotto
• 1 cup flour
• 1 cub breadcrumbs
• 1 tbsp Italian herbs
• 1/2 tbsp garlic powder
• 4 eggs

Start off by rolling your leftover risotto into balls just a little bigger than a golf ball. (You can get crazy and stuff some cheese in the middle!) You can freeze these to use another day or chill them for at least an hour in the refrigerator to allow them to fin up.

Put the flour, breadcrumbs and seasonings, and whisked eggs into three separate bowls.

Once chilled, roll a risotto ball in the flour and shake off the excess. Next, dredge it fully in the egg. Allow excess to drip off. Finally, roll the ball in the breadcrumbs and seasonings. Set on a cookie shit lined with parchment paper. Rest in refrigerator for 1 hour.

Put enough canola or vegetable oil into a heavy pot to reach about 2”. Heat over medium heat until it reaches 350 degrees. Lower the balls a couple at a time into the oil and allow to fried to a deep golden brown (about 6-8 minutes). Transfer to paper towels to drain. Serve with your favorite red sauce. Enjoy!