Yesterday’s dinner, today’s lunch 

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.


Pea and Parmesan Risotto 

You may remember back in October, I made arancini which was one of my favorite foods from my trip to Italy. I said you start with risotto. You can use that as your risotto recipe, but this is my go-to risotto recipe. And yes, I have to have a go-to risotto recipe because my husband loves the stuff and requests it frequently. Plus, it’s easy because it uses ingredients I pretty much always have on hand.

Pea and Parmesan Risotto

1 ¾ cups Arborio rice (this is important; it really needs to be Arborio)
4 cups chicken broth, warmed in a pan
½ cup dry white wine (optional. You can substitute for ½ cup chicken broth)
1 tablespoons olive oil
1 tablespoon butter
½ leek, chopped
2 cloves garlic, minced
1 cup of frozen peas
1 cup of shredded parmesan cheese

In a large skillet over medium high heat, melt the butter and olive oil. Add the leeks and garlic and cook until soft and fragrant. Add the rice and stir around until slightly toasted.

Add the wine to the rice and stir to combine into the rice. Turn the heat down to medium and about 1 cup at a time, add the chicken broth. Wait until each cup is absorbed before adding the next one. This is a low and slow process to allow the rice to absorb all the broth and release it’s starches, giving you a really smooth and creamy risotto. Make sure you are stirring frequently throughout.

After all the broth is incorporated, add your peas and cheese. The peas should thaw quickly and the cheese will melt into the rice.

And that’s it! It makes a great side dish, especially for chicken, which is how my hubby requests it.

Dish #8: Arancini (Italy)

My husband and I recently celebrated our 6th wedding anniversary. We went to Italy on our honeymoon, so I decided to make something from Italy for this dish in honor of our amazing trip. (The first of many from Italy, no doubt. To try to only pick one dish from a such a culinary Eden as Italy would be an impossible task.)

I had heard of arancini before (thanks Giada) but never gave it too much thought. We found a small café near our hotel on Piazza San Marco in Venice (I’m kicking myself for not remembering the name). It was our last night there and we had an early morning flight, so we went in and grabbed a few things to take back to our hotel room to eat. One of them was arancini and it was delicious.
Arancini are basically stuffed rice balls coated in breadcrumbs and fried. Although we had our arancini in Venice, the dish is said to have originated in Sicily. The name is from their shape and color, which is a bit like an orange (arancina means “little orange” in Italian).

The arancini we ate had a tomato sauce mixed in with the rice, which is pretty typical. When I make the arancini, I tend to leave out the tomato sauce and instead put it on the side for dipping. There are lots of ways to make this dish. You can really put whatever you like it in, but here is mine.

Start with Risotto


1 1/4 cups Arborio rice
2 tablespoons butter
1 cup leeks, chopped
2 cloves minced garlic
3 cups chicken broth
1/2 cup Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon oregano

In a saute pan, melt the butter and add the leeks and garlic, sauteeing until soft and fragrant. Add the salt and oregano. Finally, add the rice and mix it around, coating it with the leeks and butter, letting it get all toasty.
Slowly, ½ a cup at a time, add the chicken stock. Stirring frequently, over medium heat. Don’t add the next portion until the rice has soaked up the liquid, usually only takes a couple minutes. Make sure the temperature is not too hot and you aren’t adding the stock too quickly. The low and slow method is best here, because you want your rice soft and creamy. Cooking it this way, the rice’s starches are released, leaving you with a creamy risotto.

After adding the stock ½ a cup at a time for the first 2 cups, I added the last cup altogether and let it simmer until done, another about 10-15 minutes. Keep stirring frequently, so it doesn’t cook to the bottom of the pan.
Once all the liquid has been absorbed, add the parmesan cheese and stir. Transfer the risotto to a bowl and put in the fridge for at least 30 minutes to tighten up. (SIDE NOTE: If you just wanted risotto, you can stop here. It makes a yummy side dish!)

After the risotto has stiffened up a bit, you can begin to make the arancini.

Set up a dredging station: 1 bowl with 2 cups flour, 1 bowl with 2 beaten eggs, 1 bowl with 2 cups bread crumbs (I used panko, but regular is fine)

Form the rice into balls. I just eye-balled it to the size I wanted, but you could use an ice cream scoop. Stuff the middle with a small chunk of mozzarella cheese (my secret? Just cut up string cheese!), and roll the rice around the cheese. Dip the rice ball in the flour, then the egg, then coat with bread crumbs.



Put the balls on a plate until done.
In a deep skillet or pan, add enough vegetable oil to fry the balls. How much will depend on how big you make them, but you want the oil to come up at least half way (once one side is done, you can roll them over). The oil is ready when it starts shimmering and bubbling.

Fry the balls in batches. Don’t over crowd the pan. It usually only take just a couple minutes per side, but it goes fast, so don’t walk away. Keep an eye on them and when they turn a beautiful golden brown, take ‘em out!



When they come out of the oil, put them on a paper towel-lined plate to soak up the excess oil.

Serve with a simple green salad and tomato sauce for dipping!

Tomato sauce (version 1)
I’m going to call this “version 1) because I will more than likely make another version of tomato sauce for another post. It’s just one of those things I don’t have just one of in my repertoire. This is just a basic version of the one I usually make. Not super saucy, per se, but good for a nice burst of tomato flavor for dipping and adding to simple pasta dish.

1 28oz can diced tomatoes with their juice
½ yellow onion, diced
4-5 cloves garlic, minced (more or less depending on your affinity for garlic)
1/4 teaspoon red pepper flakes
1/2 tablespoon oregano
1/2 tablespoon basil
Salt and pepper to taste

Add a couple tablespoons of olive oil to the bottom of a pot. Add the onions and garlic and cook until soft, stirring frequently. Add the oregano and basil. You can add a little salt and pepper here, but not too much. Wait until the end, that way you can taste it and see if it needs more salt or really any flavor you want. You can always add seasoning, but you can’t take it away.
Add the tomatoes and let simmer for at least 20 minutes. You can leave it chunky like this if you want, but I don’t like it this way, so I used my emersion blender. If you don’t have an emersion blender, you can use a regular blender or food processor. (I do suggest getting one, though. They are very useful if you like to make soups and sauces.)