Arancini Ballz

filled with a sweet surprise.

Fried ballz are classy.

Why else make risotto, gurl?

Mmmm, arancini.

(That was a haiku. You’re welcome)

We took no good photos. Sorry. Imagine the flavor.

Ingredients:

• Leftover risotto
• Mozzarella
• ½ Cup Bread crumbs
• ½ Cup Flour
• 1 Egg
• Neutral oil for frying (Peanut oil, Canola, Veggie, etc)

Its prep time:

Start heating a small saucepan with a few inches of neutral oil — 350 is the perf frying temp. Put your flour, bread crumbs and a whisked egg in their own small bowls. Cut up a few chunks of mozzarella (marble sized? Follow your 💖).

How big do you like your ballz? (Seriously, make them whatever size you want, but follow this basic idea):

Take some of your straight-out-of-the-fridge risotto and flatten across the palm of your hand. Place a piece or two of mozzarella in the center and wrap the mozza with the risotto until you form a glorious orb. Repeat until you’ve created the arancini family of your dreams.

Coat and repeat:

Lightly coat your ballz with flour → egg (let excess drip off) → bread crumbs. Repeat till your arancini family is dressed in their Sunday best.

I look better with a tan:

Being careful not to overcrowd, place your ballz in your pre-heated oil and cook until golden brown. This will take about 6 minutes a batch and require a few turns in the oil. When properly tanned, place on a paper towel and sprinkle with salt.

Fatto

That’s ‘done’ in Italian. Seems appropriate.