I know I already did arancini, but I just wanted to show you again how easy it is to use leftover risotto to make it.
I made risotto for dinner last night and there were, as usual, plenty of leftovers. The next day, the risotto is the perfect texture to make arancini.
Spoon out however much rice you need to make your arancini the size you want. Mine were about 1 ½” to 2”. Beat an egg in one bowl, spoon some flour in another, and panko bread crumbs in a third. I only made 4 balls because it was just a quick lunch for myself. I didn’t need much flour or bread crumbs, so just adjust as necessary to what you need.
Cut off about ½” piece of string cheese (for each ball) and form the rice around the cheese. Dip the ball in the flour and shake off the excess. Dip in the egg and shake off the excess. Then finally, coat in the bread crumbs. Make all your balls and set aside.
Meanwhile, heat your oil in a skillet, enough to come about a quarter of half way up the side of the arancini. Let it brown, turning frequently to get it golden brown on all sides. Should be about a minute or so on each side.
Serve with some marinara sauce for dipping and you have the perfect little lunch.