No, they’re not homemade Tater Tots. They’re arancini (literally, “little oranges” in Italian) –mandarin orange-sized balls of risotto with a gooey cheese center and an outer shell that’s deep fried to crispy perfection. Not exactly spa food, but an outrageously delicious snack to enjoy in moderation. And also a great way to use leftover risotto, which can’t really be reheated and served again in its original incarnation. (If, like me, “leftover” and “risotto” are two words you don’t often use together, arancini are a good reason to make a bit more next time.)
Pretty much any risotto will do. And the cheese is up to you too. Here I’ve used leftover saffron risotto and mozzarella, but a mushroom risotto with Taleggio or Fontina is another favorite of ours. Just taste the risotto before you proceed and reconsider the seasoning in light of the fact that people will take a few small bites rather than eating a plateful. Does it seem a little bland or starchy? If so, add salt and pepper, and perhaps some grated Parmesan cheese and/or some finely chopped parsley.
From there it’s straightforward: just fill, form and coat the balls and embrace your inner FryDaddy. Without pretty good deep frying skills or special equipment, it can be difficult to maintain just the right oil temperature to thoroughly warm the interior (and melt the cheese) without overcooking the shell, but you don’t need to worry about this. Just fry the balls to the perfect golden brown and then warm them in the oven for a few minutes before you serve them. (This is also much handier than trying to fry them all at the last minute.)
Recipe
(for about 18 golfball-sized arancini)
Ingredients
2 cups (.5l) of leftover prepared risotto, chilled
3 eggs
About 1/4 cup (60ml) of milk, plus 2 or 3 tablespoons
About 2/3 cup (160ml) of all-purpose flour
About 2/3 cup (160ml) of fine dry breadcrumbs or panko
Neutral vegetable oil, such as canola
About 3 oz (85g) of cheese that melts well, such as mozzarella
Salt and pepper
Instructions
1. Preheat the oven to 425F (220C). Taste the cold risotto. If it seems bland or starchy, add salt and pepper and/or about 1/3 cup (80ml) of grated Parmesan cheese, and/or about a tablespoon of chopped flat-leaf parsley. Separate one egg and add the yolk to the risotto along with just enough milk to loosen the mixture to the point you can stir it to an even consistency (usually about 2 tablespoons).
2. Prepare to form and coat the balls. Fill a shallow bowl with the flour, another with the breadcrumbs and a third with an egg wash made of 2 eggs and 1/4 cup (60ml) of milk whisked until smooth. Cut the cheese into a 1/2-inch (1cm) dice.
3. Place a spoonful of the risotto in your cupped palm and place one or two of the cheese cubes in the middle. Then form the rice to enclose the cheese. (Don’t worry about the shape of your sticky rice blob at this point.) I like arancini to be about the size of a golf ball.
4. Transfer the rice ball to the flour and roll it around to coat well. Now you’ll be able to easily roll it into a ball between your palms.
5. Then drop it into the egg wash, roll it around to coat thoroughly, and then roll it in the bread crumbs. Touch up the shape, if necessary, and transfer the ball to a baking sheet or plate to wait for frying.
6. Meanwhile, heat 1 1/2 to 2 inches (4-5cm) of the oil in a medium saucepan over medium-high heat. The oil is the right temperature when it bubbles vigorously around the arancini and browns them in 1 to 2 minutes. (If it’s too cool, they will absorb too much oil and taste greasy. Too hot and they will burn in seconds.) Fry the balls three or four at a time until golden brown and then quickly remove with a slotted spoon or wire mesh scoop to a plate lined with paper towels.
7. Just before you’re ready to serve, transfer the arancini to a baking sheet and bake in the preheated oven for about 5 minutes to warm the interior and melt the cheese to gooey perfection. And you won’t need a recipe for leftover arancini.
