Sunday, March 21, 2010

Crispy risotto balls

crispy-risotto-balls

Here's a perfect way to turn leftovers into deliciousness.

I don't know about you, but I often have a little bit of leftover risotto. We usually throw it out - but since I discovered this little gem, I will never do that again. In fact, I'll make a point of making too much risotto next time!

What you do is simply mix the leftover risotto with an egg (I didn't have a large amount of risotto, so I used about half an egg, mostly yolk), shape small balls, then roll them in panko. (Panko is ultra-crispy bread crumbs, and you can find it in Asian groceries.) Fry in lots of oil - I used peanut, which is great for frying.

So, that's it. Super easy, super fast and a great little appetizer.

4 comments:

gelliddewi said...

I think these are sometimes called Arancini. Serve with a piquant tomato sauce. Everybody loves these, old and young alike. Jamie has a great recipe for cauliflower risotto where he substitutes chilli and anchovy Pangrattato for Parmesan. This makes a brilliant base for the risotto balls as you can throw in any leftover pangrattato for extra flavour. Gosh, I feel so hungry now!

Pille said...

I love "hiding" a piece of cheese into my leftover risotto aka arancini balls!

Betty said...

what a great idea thanks for sharin g:O)

gelliddewi said...

Oh yes - though it takes much longer to make. A friend said they had used blue cheese for this, which sounds radical.